Curry Chicken Naan 'wraps' With Tzatziki
By: Michelle Collins
Published: Tuesday, August 17, 2010 - 8:45am

Ingredients




2 Yields: servings
Tzatziki:
1/4 cup plain Greek yogurt
1/8 cup diced cucumber
Dried cilantro
Salt and black pepper, to taste
Curry Chicken' Wraps':
2 thin sliced chicken breasts
Curry powder
Chili powder
Crushed red pepper
Dried cilantro
Ground ginger
Cumin
Salt and black pepper, to taste
2 tablespoons .extra virgin olive oil
1 small clove garlic, minced
2 pieces Naan

Preparation

1 Directions for the tzatziki: In a small bowl, mix all of the ingredients together. Cover, and place in fridge for at least 30 minutes before serving time. 2 Directions for curry chicken wraps: Season both sides of the chicken breasts with curry, chili powder, crushed red pepper, cilantro, some ginger, cumin and salt and pepper (be careful to use only a little ginger). Heat olive oil in a saute pan, and place chicken in pan once oil is hot. Brown chicken on both sides; then add garlic. Cover pan with tin foil and place in 375* oven for 7 to 8 minutes. Once chicken is cooked through, let cool on counter (still covered) and turn oven to 400*. Rub a little bit of olive oil on the Naan, and place on a cookie sheet. Cook for 2 to 3 minutes. Let Naan cool for 1 to 2 minutes, and then slice chicken, lengthwise. Add one sliced chicken breast to each piece of Naan, as well as a healthy dollop of tzatziki. Fold Naan in half over the chicken and tzatziki, and eat like a wrap or sandwich.