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  • Grilled Chicken Wraps

    1 vote
    Grilled Chicken Wraps
    Prep: 15 min Cook: 10 min Servings: 4
    by Bob Vincent
    126 recipes
    >
    These chicken wraps make a nice light meal or pair well with soup for a quick week night meal. I served them with a curried coconut carrot soup. I used Middle Eastern flatbread from Trader's Joes but make your own if you have time. I used Tandoori seasoning from Penzey's; again make your own version if you have the necessary spices.

    Ingredients

    • 1 lb chicken breast, boned, skinned and cut into long strips
    • 1 1/2 bell peppers, seeded and cut into quarters
    • 3 Persian cucumbers, peeled, seeded and cut into strips
    • 3 cups baby spinach, cleaned
    • 1 tsp Tandoori seasoning (I used Penzey's)
    • 1/2 cup sour cream
    • 1/2 cup Greek yogurt
    • 4 flatbread rounds
    • salt/garlic pepper to taste
    • Non stick cooking spray

    Directions

    1. Mix yogurt, sour cream and 1/2 Tandoori seasonig until combined. Refrigerate until service.
    2. Heat grill to high heat. Season chicke and peppers with Tandoori seasoning, garlic pepper and spray light with non stick spray. Grilled until done. About 10 minutes.
    3. Warm flatbread in microwave until very pliable.
    4. Place all ingredients on table and allow diners to assembel their own wraps and add yogurt sauce as desired.

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    Comments

    • Claudia lamascolo
      Claudia lamascolo
      great recipe love the cukes!

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