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Recipes

Curry Chicken Wraps with Peach Chutney

Wraps and sandwiches are some of my favorite meals in the summer when it’s too hot to cook a full-on entree. They’re easy, filling and make great lunches the next day.

[Exhibit A on my love for gourmet sandwiches: JETTIES.]

For something a little bit different, try these Curry Chicken Wraps with Peach Chutney (loosely adapted from Cooking Light):

  • 1 cup plain fat-free yogurt
  • 3 tablespoons curry powder (Didn’t have any, so I used a combo of turmeric, coriander and cumin)
  • 3 tablespoons lime juice, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 10 cilantro sprigs
  • 2 spoonfulls minced garlic
  • 2 cups chopped peaches
  • 3/4 cup finely sliced green onions
  • 1/3 cup mango chutney
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon grated peeled fresh ginger
  • 1/4 teaspoon ground red pepper
  • 1/2 teaspoon salt
  • Naan or whole wheat flatbread
  • Thinly sliced cucumber
  • Arugula or spinach
  • Thinly sliced red onion

Combine yogurt, curry, and 1 tablespoon lime juice in a large heavy-duty zip-top plastic bag; squeeze bag to mix. Cut 3 shallow slits in each chicken breast. Add chicken, cilantro sprigs, and garlic to bag, squeezing to coat chicken. Seal and marinate in the refrigerator for 2 hours, turning occasionally.

Combine remaining 2 tablespoons lime juice, peaches and next 6 ingredients (through red pepper) in a bowl; toss gently. Cover and set aside.

Preheat grill to medium-high heat [I don’t have one, so I used the George Foreman]. Remove chicken from bag; discard marinade. Sprinkle chicken with salt; place chicken on grill rack coated with cooking spray. Cover and grill for 4 minutes on each side or until chicken is done. Let stand 5 minutes. Cut chicken across the grain into thin slices.

Toast flatbread in oven until warm. Place 1/3 cup nectarine chutney in center of each flatbread. Divide chicken evenly and top with cucumber, onion and arugula. Cut each wrap in half diagonally.

Notes: The flavor from both the marinade and the chutney is AWESOME, and the whole meal is nice and colorful, just how I like it. The ingredients are pretty flexible in terms of measurements and substitutions, so if you’d rather use nectarines or have slightly less of a particular spice than you need, it still works.

What’s your favorite summer sandwich?

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Discussion

5 thoughts on “Curry Chicken Wraps with Peach Chutney

  1. Mmm, I love cold curried chicken with fruit. I usually eat it with grapes or mandarin oranges. Yummmmmm

    Posted by Beth | June 23, 2011, 12:18 PM
  2. This looks AWESOME!

    And, I’ve wanted to check out Jetties…I always pass it!

    Posted by 321delish | June 23, 2011, 12:27 PM
  3. I love anything with peaches this time of year. Thanks for the great idea.

    Posted by Rufus' Food and Spirits Guide | June 23, 2011, 1:10 PM
  4. Great recipe today thanks for sharing. Food and recipes are really enjoyed by everything. It can be a great common interest. Thanks again!

    Feel free to check out and share this delicious Sirloin Tip recipe. It’s just mouthwatering!

    American Sirloin Tip Roast Recipe

    Posted by Recipe Chefs | June 23, 2011, 2:40 PM
  5. new rule- if you want to sit by the pool with me you have to bring me food. that is all. 🙂

    Posted by Lauren | June 23, 2011, 4:17 PM

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