Indian Chicken (or Pork) Wrap
Recipe from Food Network Magazine
Prep time: 15 minutes Cook time: 7 minutes
1 1-inch piece ginger, peeled
1 serrano chile pepper, halved, seeded and roughly chopped
1/2 small onion, roughly chopped
1/2 tsp ground cumin
Kosher salt
1/2 cup plain Greek yogurt
2 tsp lime juice
1/3 cup chopped fresh cilantro, plus extra for garnish if you like
1 tbsp canola oil
2 cups cooked shredded chicken [NOTE: if you discover that you used up all your pre-cooked chicken in that last awesome casserole, pulled pork is just as yummy in this]
2 medium carrots, shredded
1/2 cup water
4 pieces naan bread OR pocketless pita OR tortillas
1 serrano chile pepper, halved, seeded and roughly chopped
1/2 small onion, roughly chopped
1/2 tsp ground cumin
Kosher salt
1/2 cup plain Greek yogurt
2 tsp lime juice
1/3 cup chopped fresh cilantro, plus extra for garnish if you like
1 tbsp canola oil
2 cups cooked shredded chicken [NOTE: if you discover that you used up all your pre-cooked chicken in that last awesome casserole, pulled pork is just as yummy in this]
2 medium carrots, shredded
1/2 cup water
4 pieces naan bread OR pocketless pita OR tortillas
1. Combine the ginger, chile, onion, cumin and 1/4 teaspoon salt in a food processor and pulse to make a thick paste. [NOTE: if you keep your ginger in the freezer, take it easy on your FP and grate it into the paste mixture using a microplane. If it's not frozen, just giving it a rough chop and let the machine do the rest.] Mix the yogurt, lime juice,
cilantro and a pinch of salt in a bowl. Cover and chill until ready to
use.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the ginger-chile paste and cook, stirring, until most of the liquid is evaporated and the paste is toasted, about 5 minutes. Stir in the chicken, carrots, water, and 1/4 teaspoon salt and continue to cook, stirring, until the sauce is thick and the chicken is heated through, about 2 more minutes. Season with additional salt, if necessary.
4. Spoon a little of the chicken filling down the middle of each piece of bread. Drizzle with some of the yogurt sauce and roll up. Or you can live on the edge and smear the yogurt sauce first and top with the chicken filling. Either way works! Serve with chips.
I'm beginning to think that professional chefs and recipe writers must want to strangle people like me. I mean, I am always on the hunt for new, exciting, and delicious recipes. BUT they have to be easy. And preferably take less than 30 minutes to make. And oh yeah, use the same old ingredients I use for everything else but it can't taste like anything I've made before.
THIS recipe totally delivers on ALL those points!! It is so fresh, and flavorful, and a little spicy from the serrano, but cooling with the yogurt sauce, and tasty, and easy, and just plain AWESOME. Not kidding, I inhaled these leftovers within two days of making these for dinner. And that's only because I limited myself to two small wraps at a time.
MAKE THESE!!
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| The aromas coming from your FP will pretty much rock your world. |
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| Mmmmmmmmmmmmmmmmmmmmmmmmmmmmm..... |
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the ginger-chile paste and cook, stirring, until most of the liquid is evaporated and the paste is toasted, about 5 minutes. Stir in the chicken, carrots, water, and 1/4 teaspoon salt and continue to cook, stirring, until the sauce is thick and the chicken is heated through, about 2 more minutes. Season with additional salt, if necessary.
 |
| I am in love with toasting up a dishes flavor seasonings first. |
4. Spoon a little of the chicken filling down the middle of each piece of bread. Drizzle with some of the yogurt sauce and roll up. Or you can live on the edge and smear the yogurt sauce first and top with the chicken filling. Either way works! Serve with chips.
 |
| Simple and delicious! |
I'm beginning to think that professional chefs and recipe writers must want to strangle people like me. I mean, I am always on the hunt for new, exciting, and delicious recipes. BUT they have to be easy. And preferably take less than 30 minutes to make. And oh yeah, use the same old ingredients I use for everything else but it can't taste like anything I've made before.
THIS recipe totally delivers on ALL those points!! It is so fresh, and flavorful, and a little spicy from the serrano, but cooling with the yogurt sauce, and tasty, and easy, and just plain AWESOME. Not kidding, I inhaled these leftovers within two days of making these for dinner. And that's only because I limited myself to two small wraps at a time.
MAKE THESE!!
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