Spicy Chicken Naan Wraps

Votes: 4

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 540, total fat 10 G., saturated fats 3 G., proteins 44 G., carbohydrates 64 G., fiber 5 G., cholesterol 95 mg, sodium 1041 mg, sugar 29 G.

Make Indian-style wraps with juicy, seared chicken seasoned with garam masala. Wrap it in naan bread, top it with mango chutney, jalapeño, and cilantro, and serve with a refreshing cucumber salad in a yogurt dressing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 seedless cucumber, thinly sliced
2 tsp. garam masala
1/3 cup plain Greek yogurt
0.5 tbsp. mango chutney
1 red jalapeño or Fresno pepper (half chopped, half thinly sliced; remove seeds to reduce heat), optional
0.5 cup chopped fresh cilantro + extra for serving
Juice of 1-2 limes
700 g skinless and boneless chicken breasts (about 3 medium breasts)
1 tbsp extra-virgin olive oil
4 naan breads
A quarter of a small red onion, thinly sliced

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken breasts, naan bread, cucumbers, chutney sauce, mango, lime, cilantro, Fresno pepper, garam masala

Cooking the dish according to the recipe:

Preheat oven to 175°C.
In a medium bowl, combine the cucumber, 1/4 teaspoon garam masala, 1/2 teaspoon salt, and a few grinds of black pepper; toss to coat. Stir in the yogurt and set aside. In another bowl, combine the chutney, sliced jalapeño, cilantro, and lime juice.

Sprinkle the chicken on both sides with the remaining 1 3/4 teaspoons garam masala and a generous pinch of salt and black pepper. Heat a large skillet over medium-high heat, then add the olive oil. Add the chicken and cook until browned, 4 to 5 minutes.
Flip and cook until browned on the other side, another 2-3 minutes. Reduce heat to medium and add 1/4 cup water. Cover and simmer until the chicken is cooked through, 10-12 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes.
Meanwhile, heat the naan bread on a baking sheet in the oven. Slice the chicken and arrange them among the naan breads. Top with the chutney mixture, red onion, sliced jalapeño, and plenty of cilantro. Serve with a cucumber salad.

Categories:

recipe / Calorie content of prepared meals / Picnic / Simple and quick recipes / Quick snacks / Summer dishes / Appetizers / Sandwiches / Meat appetizers / / Food Network - recipes / Indian cuisine