Chicken wraps with spiced yogurt
5
Points®
Total time: 3 hr 32 min • Prep: 12 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Tangy yogurt tenderizes and flavors the grilled chicken while the chili powder enhances its smokiness. Since you’ll have your grilled already fired up, plan to double to this recipe to have leftovers to serve for lunch later in the week. Also, place some pineapple rings or spears on the grill. Their natural sugars will caramelize which will make for a super simple dessert. Cook them 2 to 4 minutes per side or until nice and charred. We call for metal skewers here, but you can also use the wooden variety—just make sure if you use the wooden ones instead soak them in water for 30 minutes so they don’t burn.
Ingredients
Plain fat free yogurt
1.5 cup(s)
Fresh lemon juice
2 Tbsp
Garlic salt
0.75 tsp
Curry powder
0.75 tsp
Chili powder
0.25 tsp
Uncooked boneless skinless chicken breast(s)
1 pound(s)
Fat free flour tortilla(s)
4 medium
Arugula
1 cup(s)
Roasted red peppers (packed in water)
0.75 cup(s)
Instructions
1
In a large bowl, combine yogurt, lemon juice, garlic salt, curry powder and chili powder. Measure out 1/2 cup of sauce and refrigerate. Add chicken to remaining sauce; coat well and marinate in refrigerator for 1 to 3 hours.
2
Preheat grill. Thread chicken onto 4 metal skewers; discard marinade. Cook chicken until no longer pink in center, turning a few times, about 20 minutes.
3
Remove chicken from skewers and place equal amounts down center of each tortilla. Top each with 1/4 of arugula leaves, 1/4 of roasted pepper and 2 tablespoons of reserved yogurt sauce. Fold in bottoms of tortillas and roll up sides. Yields 1 wrap per serving.
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