I apologize for the lack of posts this week, well only kind of! I had four day weekend from work and I fully enjoyed it. I got caught up on some things around the apartment, but also managed to have fun time with J and my friends. It was a great turnaround from last week where I felt like I could not get a single thing accomplished.
I haven't had a chance to try any new recipes or projects yet this week, but I remembered that I never shared one of the new recipes J and I tried last week with you! This recipe came from (surprise, surprise) Food Network Magazine. I did change it up a little to fit what we had in the apartment already(I HATE running to the store for 1 or 2 items because I always come home with like 10 more items than I meant to).
My changes to the recipe:
- No cumin or ginger. However, I will say that next time I would absolutely add the ginger and cumin as it would have added a lot of flavor to the dish that I think it needed, we just didn't have it in our apartment at the time.
- I did not use rotisserie chicken. We had chicken at home and instead buying a chicken I just baked two chicken breasts and shredded them myself.
- No naan or pita bread. I had some sandwich wraps in our fridge so we just used those instead and the wraps were still really delicious.
- Greek yogurt instead of low-fat yogurt
Indian Chicken Wraps (From Food Network Magazine)
What you need:
- 1 1-inch piece ginger, peeled (I omitted)
- 1 chili pepper, chopped and seeded
- 1/2 small onion
- 1/2 tsp cumin (I omitted)
- Kosher salt
- 1/2 cup plain greek yogurt
- 2 tsp lime juice
- 1/3 cup chopped fresh cilantro
- 1 tbsp vegetable oil
- 2 cups shredded chicken
- 2 medium carrots shredded
- 2 or more wraps
What you'll need to do:
- Put the ginger, chile, onion, cumin and dash of salt in a food processor and pulse until it is a thick paste.
- Mix the yogurt, lime juice, and cilantro in a bowl then refrigerate until ready to use.
- Warm the vegetable oil up in a large frying pan and add the paste you made initially and cook until lightly toasted.
- Stir in the chicken, carrots, and 1/2 cup water and cook until the entire mixture is warm.
- Fill the wraps with the chicken mixture and spoon on some of the sauce that you placed in the fridge.
These wraps were really good! Like I said before I definitely would make sure to add the ginger and cumin the next time we make it, but this is definitely a recipe I'd make again!