Rotisserie chicken is the shortcut hero in these mouthwatering wraps ready in no time. An Indian classic, warm naan creates the perfect canvas for your favorite savory fillings.
| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- Potato chips, for serving (optional)
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 483 calorie |
| Total Fat | 19 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 115 milligrams |
| Sodium | 955 milligrams |
| Carbohydrates | 43 grams |
| Dietary Fiber | 5 grams |
| Protein | 37 grams |
Reviews
I read the reviews about it being bland, so I embellished. I swapped out the Serrano and yogurt for jalapeños and sour cream as that was what I had on hand. I used 2 jalapeños. Then I added garlic to the processed ingredients. I made flatbread pizzas in the oven out of the mixture instead of wraps. Added crumbled feta and drizzled the sauce on after baking. Turned out very good!! Will be making this again.
Like other reviewers, I found this recipe a bit bland and not exceptionally Indian. I added a bunch of curry powder and some fresh ground black pepper to the chicken mixture, which spruced things considerably. Honestly, I was quite surprised that there was no curry in the recipe to begin with. Letting the chicken mixture cool on a plate also allowed me to drain out some of the excess liquid. I used pita pockets instead of regular pita or naan, which helped me to more easily prepare this dish in advance.
We liked these, although I thought they came out sort of bland and a little messy, too much water maybe? The sauce is a nice touch.
Loved this! I was worried that all of these flavors would overtake the meal but they work so well together! My office could not get enough!
While this was a very easy and tasty recipe, we didn’t find it very “Indian.” With the cilantro/lime yogurt, it gave it more of a Mexican flare. Also, “1-inch” of ginger is a bit vague- depends on how thick/thin the root is! Fortunately we love ginger but it could easily take over the dish. A repeater with maybe a little curry instead of the ginger next time. (No need for chips as the naan bread is filling enough in my opinion!