Sunday, June 3, 2012

Another new favorite dinner recipe...

I am about to share one of our new favorite recipes with you...
you MUST make this yourself { ASAP }

Did I mention that they're full of flavor and super low in calories???

Again I got the idea for this meal from the June 2012 Cooking Light magazine, but made some changes to make it my own...  and luckily it turned out just as I had envisioned it!!

Tandoori Chicken wraps with Mint Raita
{ hubby and prince approved, in fact the hubby requested them for dinner again this weekend }

A little bit of this.

A little bit of that.

All wrapped up in one of these...  
Makes for a delicious meal { trust me }

And now enough of the photos and on to the recipe.

Serves 4 (serving size: approx 1/2 cup chicken & 1/3 cup of raita)

3/4 cup fat-free Greek yogurt
2 tbsp ginger, minced
1 tbsp paprika
1 tbsp fresh lime juice
1 tsp chili powder
3/4 tsp kosher salt
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/4 tsp Sriracha chili sauce
3 garlic cloves, minced
2 boneless, skinless chicken breasts
Cooking spray

Mint Raita:
3/4 cup fat-free Greek yogurt
3/4 cup chopped English cucumber or seeded cucumber
2 tbsp fresh mint, chopped
1/2 tsp ground cumin
1/4 tsp kosher salt

For finishing the wrap:
baby spinach
sliced red onion

California Lavash wraps/tortilla/Greek pitas (whatever you prefer)

Preheat oven to 450 degrees, move the rack to the middle position or higher in the oven.

{ DIRECTIONS for making & baking the chicken }

To make the marinade, combine the first 10 ingredients in a blender; blend until smooth.
Pour into a ziploc plastic bag, add chicken- make sure to { smoosh } it around in the bag 
to coat all sides fully.  Refrigerate for at least 4 hours or overnight.

Remove the chicken from the refrigerator, and let stand at room temperature for 45 minutes.
This is a great time to prepare the Mint Raita.

I baked the chicken on a cooling rack that I placed on a baking sheet, I also sprayed the
cooling rack with some cooking spray before putting the chicken on it.

Remove the chicken from the marinade, discard the remaining marinade.  Place the 
chicken on the prepared cooling rack/baking sheet, bake for 25 minutes flipping 
the chicken half way through the baking process.

{ DIRECTIONS for preparing the raita }

Combine Greek yogurt, English cucumber, mint, cumin and salt in a small bowl.  Mix 
the ingredients together; cover bowl and refrigerate while chicken is baking.

{ AND putting it all together }

Place your wrap on a plate and then layer the chicken, Mint Raita, baby spinach, and red onion.
Now roll up your wrap and enjoy your delicious, flavorful Tandoori Chicken Wrap!!

All wrapped up and ready to eat!!

Now go and make yourself a batch to enjoy { smile }

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  1. This recipe was really good too! I didn't have any sriracha sauce, so I used Tapatio. The only thing I would change is to make MORE. The raita was so good, too! My daughter made more of that the next day for her lunch. Thank you so much.

    1. I'm so happy that you liked this so much... in fact I haven't made it in forever and might have to make it this week!!


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