Chicken tandoori wrap
Plain fat free yogurt
Tandoori spice mix
Fresh lemon juice
2 medium clove(s), chopped
Uncooked boneless skinless chicken breast(s)
1 medium, chopped
½ medium, sweet, sliced
- In a gallon-size sealable plastic bag, mix 1/2 cup of the yogurt, spice mix, lemon juice, oil, garlic and salt; add the chicken. Seal the bag, squeezing out any air. Refrigerate, turning the bag occasionally, at least 6 hours or overnight.
- Meanwhile, in a small bowl, mix the chutney and remaining yogurt. Refrigerate, covered, until ready to use.
- Preheat the broiler; line the broiler rack with foil and spray with nonstick cooking spray. Transfer the chicken and marinade to the rack. Broil 6 inch from heat until cooked through and lightly crispy, 7-8 minutes on each side. Cool slightly, then cut into strips.
- Heat tortillas according to package directions; spread with the yogurt mixture. Place the chicken, tomato and onion down the center of each tortilla; fold into bi-fold rolls.