My apologies (once again) for not posting as often. It’s just that busy time of the year- and with the beautiful weather outside, it’s hard to make yourself stay in the kitchen! Last year at this time we were preparing for our amazing European Adventure (Kraków, Vienna and Munich), this year we’re getting ready for our wedding!
At times like these I try to find recipes which are really simple and don’t take too much time to prepare. With the extra time we can sneak in a run, some extra time with friends, or watch our favorite football games!
For this recipe I used leftover chicken, making it a whole new dish with curry flavors. This is perfect for a lunch or dinner, feel free to add some sides!
Indian Chicken Curry Wrap
Adapted From: Cooking Light (June 2011)
1 1/4 lb coooked chicken, shredded or cubed
5 nectarines, chopped
1 mango, peeled & chopped
1/2 red onion, chopped
1 cup chopped green onions
1 inch ginger, peeled & grated
6 garlic cloves, minced
1/2 cup chopped cilantro
1 tbsp chopped mint
1 jalapeño, chopped (optional)
1 1/2 cup plain Greek yogurt
1/2 tsp salt
1/4 tsp pepper
2 tsp curry powder
1 tsp chili powder
juice of 1 lime
lettuce or arugula
tortillas or wraps
In a large bowl, combine: chicken, nectarines, mango, red onion, green onions, ginger, garlic, cilantro, mint and jalapeño.
In a smaller bowl, whisk together the greek yogurt, salt, pepper, curry powder, chili powder, and lime juice. Add the dressing to the chicken mixture. Then stir everything together.
Add a handful of lettuce or arugula onto a tortilla, then add in the chicken curry mixture. Roll the tortilla, and enjoy!
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