Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
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  • 5 star values: 2

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.

Amanda Haas
Recipe by Oxmoor House September 2012

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 1 wrap)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • While chicken stands, combine yogurt, chutney, green onions, and remaining 1/4 teaspoon pepper in a small bowl.

  • 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.

Source

Cooking Light Real Family Food

Nutrition Facts

405 calories; calories from fat 0%; fat 10.2g; saturated fat 2.7g; mono fat 2.8g; poly fat 0.6g; protein 27.6g; carbohydrates 47.9g; fiber 2.4g; cholesterol 56mg; iron 3.2mg; sodium 797mg; calcium 40mg.
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