From Cooking Light, January/February 1998
Ingredients:
2 tablespoons low-sodium soy sauce
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper
1/4 teaspoon dried orange peel
1 pound skinned, boned chicken breast halves — cut into strips
2 teaspoons sesame oil or vegetable oil — divided
Cooking spray
1 1/2 cups julienne-cut carrot (1 1/2-inch)
8 sliced green onions (1-inch)
1/4 cup fresh cilantro leaves
Tomato-Curry Yogurt (recipe follows)
4 (6-inch) flour tortillas
1/2 cup mango chutney
Cilantro sprigs (optional)
TOMATO-CURRY YOGURT
1 cup plain low-fat yogurt
1/2 cup tomato sauce
3/4 teaspoon curry powder
1/4 teaspoon sugar
1/8 teaspoon pepper
Combine the first 7 ingredients in a medium bowl, stirring to coat chicken. Cover mixture, and marinate in refrigerator 30 minutes.
Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat. Add chicken; cook 8 minutes or until done. Remove chicken from skillet; keep warm. Add 1 teaspoon oil to skillet; place over medium-high heat until hot. Add carrot and green onions; saut� for 10 minutes or until browned. Stir in cilantro leaves.
Spread 3 tablespoons Tomato-Curry Yogurt over each tortilla. Top each with 1 cup chicken mixture and 1/3 cup carrot mixture. Roll up tortillas. Serve each wrap with 2 tablespoons of mango chutney, and garnish with cilantro sprigs, if desired.
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To Make Tomato-Curry Yogurt: Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Stir in tomato sauce and remaining ingredients. Cover and chill.
Recipe Makes: 3/4 cup
Serving Size: 3 tablespoons