chicken tandoori wrap


POINTS® Value |  6
Servings | 4
Preparation Time | 15 min
Cooking Time | 8 min
Level of Difficulty | Moderate

sandwiches | If you can't find tandoori spice mix in your supermarket, use 2 teaspoons curry powder instead.




1 cup plain fat-free yogurt
1 Tbsp Tandoori spice mix
1 Tbsp fresh lemon juice
2 tsp olive oil
2 medium garlic clove(s), chopped
1/4 cup mango chutney
1 pound uncooked boneless, skinless chicken breast
4 medium flour tortilla(s), 6-inch
1 medium tomato(es), chopped
1/4 tsp table salt
1/2 medium onion(s), sweet, sliced

Instructions


1. In a gallon-size sealable plastic bag, mix 1/2 cup of the yogurt, spice mix, lemon juice, oil, garlic and salt; add the chicken. Seal the bag, squeezing out any air. Refrigerate, turning the bag occasionally, at least 6 hours or overnight.
2. Meanwhile, in a small bowl, mix the chutney and remaining yogurt. Refrigerate, covered, until ready to use.
3. Preheat the broiler; line the broiler rack with foil and spray with nonstick cooking spray. Transfer the chicken and marinade to the rack. Broil 6 inch from heat until cooked through and lightly crispy, 7-8 minutes on each side. Cool slightly, then cut into strips.
4. Heat tortillas according to package directions; spread with the yogurt mixture. Place the chicken, tomato and onion down the center of each tortilla; fold into bi-fold rolls.