This dish was inspired by my recent trip to the Florida Keys for a spectacular wedding of one of my closest friends. I knew I had to leave the oceanside paradise, but what would I do without my beloved chicken wrap I had fallen in love with? I couldn't stay there forever with the chicken wrap...so instead, I decided to bring the chicken wrap home with me. Last night, I made my own version of this tasty dish in my kitchen and it turned out to be absolutely scrumptious. It's healthy, it's easy and it's OH SO delicious. The only drawback is I'm not enjoying it under the Florida sun while staring at the ocean. Guess I'll have to deal with that :-)
I hope you will try this soon!
1 pound organic chicken breast cut into 1 inch strips as seen below
2 tablespoons olive oil
2 teaspoons Tandoori seasoning (I used a rub by Urban Accents. You should be able to find this in your local spice shop- Savory Spice Shop has their own blend which I am sure is delicious.)
1/3 cup fat-free Greek yogurt (I used Chobani)
1 garlic clove crushed
1 Persian/mini cucumber thinly sliced
2 pieces naan (delicious bread that you can find in almost any market nowadays) or panini bread
Salt to taste
1. Add chicken, Tandoori seasoning and olive oil to bowl and mix ingredients thoroughly. Some Tandoori seasonings come with salt so I recommend holding back if this is the case. If yours is salt-free, add a bit of salt to taste and make sure ingredients are well combined. I marinated this for ~2 hours but if you don't have time, it's not a must.
2. When you are ready to cook the chicken, first set the oven to broil. While waiting, in a separate bowl combine yogurt, crushed garlic and salt to taste. Beat the yogurt well with a fork so it becomes nice and smooth in consistency. You can also slice your cucumbers at this time as well- I like to cut mine on a sharp diagonal because I think they look prettier this way and the pieces are also longer.
3. Once the oven is ready, place chicken into oven (in Pyrex dish or I used my Le Creuset baking dish as seen) and cook for ~10-12 minutes. Then flip chicken pieces and cook another 10-12 minutes and remove from oven.
4. Now, take your naan that you warmed in the oven and spread the garlicky yogurt (YUM!) onto it. Next place your cucumber pieces on top and finally the Tandoori grilled chicken and roll into a wrap. I used toothpicks to hold the bread in place. This is so delicious AND healthy.