Chicken Wraps with Spiced Yogurt Sauce
Source of Recipe
List of Ingredients
1 1/2 cup plain fat-free yogurt
2 Tbsp fresh lemon juice
3/4 tsp garlic salt
3/4 tsp curry powder
1/4 tsp chili powder, smoky or chipotle varieties preferred
1 pound boneless, skinless chicken breast(s), cut into 1 1/2-inch chunks
4 medium fat-free flour tortilla(s)
1 cup arugula
4 piece jarred roasted red peppers (water-packed)
In a large bowl, combine yogurt, lemon juice, garlic salt, curry powder and chili powder. Measure out 1/2 cup of sauce and refrigerate. Add chicken to remaining sauce; coat well and marinate in refrigerator for 1 to 3 hours.
Preheat grill. Thread chicken onto 4 metal skewers; discard marinade. Cook chicken until no longer pink in center, about 10 minutes per side.
Remove chicken from skewers and place equal amounts down center of each tortilla. Top each with 1/4 of arugula leaves, 1 roasted pepper and 2 tablespoons of reserved yogurt sauce. Fold in bottoms of tortillas and roll up