Chicken Wraps with Mango Chutney

Using curry powder gives potential health benefits (when turmeric is combined with black pepper, it becomes an amazing anti-inflammatory agent).  Mango chutney sweetens this deliciously spicy lunch option.

Yield: Serves 4 (serving size: 1 wrap)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 30 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 405
  • Calories from fat: 0.0%
  • Fat: 10.2g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 27.6g
  • Carbohydrate: 47.9g
  • Fiber: 2.4g
  • Cholesterol: 56mg
  • Iron: 3.2mg
  • Sodium: 797mg
  • Calcium: 40mg

Ingredients

  • 2 (6-ounce) skinless, boneless chicken breast halves
  • 1 tablespoon curry powder
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 tablespoon olive oil
  • 1/2 cup 2% reduced-fat Greek yogurt
  • 1/4 cup mango chutney
  • 3 tablespoons sliced green onions
  • 1 (8.8-ounce) package white naan bread
  • 2 cups mixed spring greens

Preparation

  1. 1. Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Cut each chicken breast half in half crosswise.
  2. 2. Combine curry powder, salt, and 1/4 teaspoon pepper. Sprinkle curry mixture over both sides of chicken. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan. Cook 3 minutes on each side or until done. Remove from pan; let stand 5 minutes.
  3. 3. While chicken stands, combine yogurt, chutney, green onions, and remaining 1/4 teaspoon pepper in a small bowl.
  4. 4. Warm naan according to package directions; cut in half crosswise. Cut chicken into 1/2-inch-thick slices. Spread yogurt mixture evenly over naan halves. Top evenly with greens and chicken; roll up.
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