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Title: Tandoori Chicken Wrap
Yield: 4 Servings

Ingredients

      2 tb low sodium soy sauce
      1 ts ground cumin
      1 ts ground turmeric
    1/2 ts ground coriander
    1/4 ts ground red pepper
    1/4 ts orange zest
      1 lb boned and skinned chicken
           -breast ha; cut into strips
      1 ts sesame oil
  1 1/2 c  carrots; julienned
    1/3 c  sliced green onions
    1/4 c  fresh cilantro leaves
      8    flour tortillas
    3/4 c  tomato curry yogurt, see
           -recipe
    1/2 c  mango chutney

Instructions

Combine the first 7 ingredients in a medium bowl, stirring to coat
chicken. Cover mixture, and marinate in refrigerator for 30 minutes.

Heat 1 teaspoon sesame oil in a large non-stick skillet or wok coated with
cooking spray over medium heat. Add chicken and cook 8 minutes or until
done. Add carrot and green onions and cook for 10 minutes or until
vegetables are softened, but still crunchy. Stir in cilantro leaves.

Spread 3 tablespoons Tomato-Curry Yogurt over each tortilla. Top each with
chicken and vegetable mixture. Roll up tortillas and serve each wrap with
2 tablespoons of mango chutney.

Per serving: 541 Calories; 8g Fat (14% calories from fat); 36g Protein;
78g
Carbohydrate; 67mg Cholesterol; 1106mg Sodium

>From: "Joanne M. McAndrews"

- - - - - - - - - - - - - - - - - - -

Per serving: 636 Calories (kcal); 13g Total Fat; (18% calories from fat);
40g Protein; 87g Carbohydrate; 66mg Cholesterol; 1082mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 2 1/2 Fat; 0 Other Carbohydrates

NOTES : This was part of dinner last night, and it was incredible!! I will
definitely make it again. It would be good over cooked basmati
rice, too.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Cooking Light, January/February 1998 (modified)

Preparation Time: 1:00

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