Add a bit of exotic flavor to a basic grilled chicken wrap by marinating the chicken in a yogurt-curry mixture and topping the chicken with mango chutney, ginger, and fresh mint.
1 cup plain fat-free yogurt
3 tablespoons curry powder
3 tablespoons lime juice, divided
4 (6-ounce) skinless, boneless chicken breast halves
10 cilantro sprigs
6 garlic cloves, crushed
2 cups chopped nectarines
3/4 cup finely sliced green onions
1/3 cup mango chutney
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 tablespoon grated peeled fresh ginger
1/4 teaspoon ground red pepper
1/2 teaspoon salt
6 (1.9-ounce) light whole-wheat flatbreads (such as Flatout)
24 (1/8-inch-thick) slices cucumber
1 1/2 cups loosely packed baby arugula
1 cup vertically sliced red onion
How to Make It
Combine yogurt, curry, and 1 tablespoon lime juice in a large heavy-duty zip-top plastic bag; squeeze bag to mix. Cut 3 shallow slits in each chicken breast. Add chicken, cilantro sprigs, and garlic to bag, squeezing to coat chicken. Seal and marinate in the refrigerator for 2 hours, turning occasionally.
Combine remaining 2 tablespoons lime juice, nectarines, and next 6 ingredients (through red pepper) in a bowl; toss gently. Cover and set aside.
Preheat grill to medium-high heat.
Remove chicken from bag; discard marinade. Sprinkle chicken with salt; place chicken on grill rack coated with cooking spray. Cover and grill for 4 minutes on each side or until chicken is done. Let stand 5 minutes. Cut chicken across the grain into thin slices.
Place 1/3 cup nectarine chutney in center of each flatbread. Divide chicken evenly among flatbreads. Top each with 4 cucumber slices, 1/4 cup arugula, and about 2 1/2 tablespoons red onion; roll up. Cut each wrap in half diagonally.
Spouse and I thought this a delicious recipe. I didn't change anything except that I used a little less curry powder, cooked it in grill pan on the stove, and cut the recipe in half so he could have two and I have one (the way we usually do it as he's athletic and tall). The chutney I purchased didn't' have quite enough heat for us, so we both added a little crushed red--a minced jalapeno might be nice too. By the way, mango chutney has many uses--good as a glaze for salmon or chops, great on sweet potatoes or winter squash. I've even mixed up a bit in egg salad and used it as a topping for chickpea patties. And then, if you like Indian dishes......
I made a bunch of variations, but the end product was delicious. I made this a salad on a bed of arugula instead of a wrap, and I omitted the chutney and mint, because of the expense and how little I would use them. I also cooked the chicken on the stove in a little EVOO instead of on the grill. I will definitely make this again.
I enjoyed this recipe, but my husband most assuredly did not. He thought it messy to eat, the chicken stuck to his grill, and I think he was overwhelmed by the curry flavor (it tended to mask all other ingredients in this recipe). The chicken was very moist, but I did have to agree that the curry flavor overpowered all other ingredients in this recipe. I was disappointed that so many choice ingredients were drowned out by that one spice (I even used less than the recipe called for). Plus, I was fairly annoyed that Cooking Light decided to use yet another expensive (mango cutney) specialty ingredient of which there are no other uses than this recipe. Especially if a recipe doesn't turn out for you and isn't something you would ever make again; you are left with a waste. I decided to skip the "special ingredient" this time and omitted the cutney. I'm very glad I did because, while I think this recipe has potential, it's just not a keeper for us, and I won't be trying again