Chicken Wraps with Mango Chutney
You can never have too many main course recipes, so give Chicken Wraps with Mango Chutney a try. This recipe makes 4 servings with 407 calories, 26g of protein, and 11g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 30 minutes. A mixture of greek yogurt, curry powder, chicken breast halves, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.
Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
Cut each chicken breast half in half crosswise.
Combine curry powder, salt, and 1/4 teaspoon pepper.
Sprinkle curry mixture over both sides of chicken.
Heat a large nonstick skillet over medium-high heat.
Add chicken to pan. Cook 3 minutes on each side or until done.
Remove from pan; let stand 5 minutes.
While chicken stands, combine yogurt, chutney, green onions, and remaining 1/4 teaspoon pepper in a small bowl.
Warm naan according to package directions; cut in half crosswise.
Cut chicken into 1/2-inch-thick slices.
Spread yogurt mixture evenly over naan halves. Top evenly with greens and chicken; roll up.