Indian Chicken Wrap
1 1-inch piece ginger, peeled
1 serrano chile pepper, halved, seeded and roughly chopped
1/2 small onion, roughly chopped
1/2 teaspoon ground cumin
1/2 cup low-fat plain yogurt
2 teaspoons fresh lime juice
1/3 cup chopped fresh cilantro
1 tablespoon vegetable oil
2 cups shredded rotisserie chicken, skin removed
2 medium carrots, shredded
4 pieces naan bread or pocketless pita, warmed
Potato chips, for serving (optional)
Combine the ginger, chile, onion, cumin and 1/4 teaspoon salt in a mini food processor and pulse to make a thick paste. (Or finely chop and mash with the flat side of a knife.) Mix the yogurt, lime juice, cilantro and a pinch of salt in a bowl. Cover and chill until ready to use.
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 has evaporated and the mixture is slightly toasted, about 5 minutes. Stir in the chicken, carrots, 1/4 teaspoon salt and 1/2 cup water and continue to cook, stirring, until the sauce is thick and the chicken is heated through, about 2 more minutes. Season with salt.
Spoon one-quarter of the chicken filling down the middle of each piece of bread. Drizzle with some of the yogurt sauce and roll up. Serve with chips.
Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/indian-chicken-wrap-recipe/index.html