Tangy Turmeric Chicken Wraps

Simple and quick grilled chicken with a delicious sauce and fresh vegetables in a pita or naan wrap! This recipe is a great base for your own wrap ideas. Play with the ingredient level - maybe you'd like it spicier, saltier or more tangy!

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 307 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the chicken from the marinade, and shake off excess.

Step 3

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.

Step 4

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.

Step 5

Serve chicken on the pita breads, and top with cucumber and parsley.