Indian Chicken Wrap Recipe

Name: Indian Chicken Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Kosher salt; 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)

Servings: persons

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
Kosher salt
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)

1
Combine the ginger, chile, onion, cumin and 1/4 teaspoon salt in a mini food processor and pulse to make a thick paste.
2
(Or finely chop and mash with the flat side of a knife.)
3
Mix the yogurt, lime juice, cilantro and a pinch of salt in a bowl.
4
Cover and chill until ready to use.
5
Heat the vegetable oil in a large skillet over medium-high heat.
6
Add the ginger-chile paste and cook, stirring, until most of the liquid has evaporated and the mixture is slightly toasted, about 5 minutes.
7
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.
8
Season with salt.
9
Spoon one-quarter of the chicken filling down the middle of each piece of bread.
10
Drizzle with some of the yogurt sauce and roll up.
11
Serve with chips.
12
Photograph by Antonis Achilleos

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Indian Chicken Wrap falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Chicken Wrap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions