food recipes

Tangy Turmeric Chicken Wraps



Nutrition : 262 calories,
4.2 stars - based on 433 reviews
Yield : 4 servings

Ingredients

  • 1 cup plain yogurt
  • ½ onion, chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon ground turmeric
  • ¼ teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon cayenne pepper
  • ground black pepper to taste
  • 2 skinless, boneless chicken breast halves - cut into strips
  • ¼ cup water
  • 1 teaspoon vegetable oil
  • 4 pita breads
  • 1 medium cucumber, diced
  • 1 bunch fresh parsley, finely chopped

Directions

  • Whisk together the yogurt, onion, lemon juice, turmeric, cumin, paprika, salt, ginger, cayenne pepper, and black pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.
  • Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the chicken from the marinade, and shake off excess.
  • Cook the chicken on the preheated grill until well-browned and no longer pink in the center, 5 to 7 minutes. Cut the chicken into bite-sized pieces. Set aside.
  • Pour the water, oil, and remaining marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer until thickened and bubbling, about 10 minutes; stir in the chicken.
  • Serve chicken on the pita breads, and top with cucumber and parsley.

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