Chicken And Portabella Wraps With Yogurt Sauce Food

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CHICKEN WITH PORTABELLA MUSHROOMS-



Chicken With Portabella Mushrooms- image

For extra richness, finish with a Tablespoon of butter, My suggestion is to serve with a nice pasta side, salad and fresh baked bread.

Provided by Shirl J 831

Categories     Chicken Breast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

2 chicken breasts, each cut into 4 strips (5-6 oz)
1/2 cup flour, mixed with a touch of seasoning salt
2 tablespoons olive oil
butter (optional)
1 large portabella mushroom, chopped into 1/2 inch cubes (approx. 3 oz.)
1/2 cup onion white or 1/2 cup green onion, Chopped
1 tablespoon fresh garlic, chopped
1 tablespoon fresh basil (the leaves only) or 1 tablespoon oregano (the leaves only)
2 tablespoons fresh lemon juice

Steps:

  • Dredge the chicken breast pieces in flour and saute in olive oil.
  • In a non stick pan you can get by with very little.
  • Add the onions and mushrooms and saute till soft.
  • Add the lemon juice and fresh herbs, saute for 1 minute till the flavors combine.

Nutrition Facts : Calories 521, Fat 27.4, SaturatedFat 5.8, Cholesterol 92.8, Sodium 96.9, Carbohydrate 32.8, Fiber 2.2, Sugar 3, Protein 35.2

CHICKEN WRAPS



Chicken wraps image

Pile chicken, charred aubergine, tomatoes, red onion and avocado into a tortilla to make these quick and easy wraps. Full of veg, they're perfect family food

Provided by Melissa Thompson - Journalist and food writer

Categories     Dinner, Lunch, Supper

Time 32m

Number Of Ingredients 15

1 aubergine, trimmed and sliced into 5mm rounds
½ red onion, thinly sliced
1 tbsp olive oil
½ tbsp cider vinegar
2 tbsp natural yogurt
1 tbsp tahini
1 small garlic clove, crushed
1½ tsp cumin powder
½ tsp ground coriander
1 tsp paprika
2 chicken breasts
1 tbsp vegetable oil
4 flour tortilla wraps
4 tomatoes, thinly sliced
1 avocado, stoned, peeled and sliced

Steps:

  • Heat a dry griddle pan over a medium-high heat, and fry the aubergine rounds for 2 mins on each side until lightly coloured and char lines appear (you may need to do this in batches). Transfer to a bowl with the onions, then toss with the olive oil and vinegar.
  • Combine the yogurt, tahini and garlic in a bowl with 1 tbsp water to loosen. Mix the cumin, coriander, paprika and some salt and pepper in a small bowl. Put the chicken on a board, cover with baking parchment and bash with a rolling pin to an even 1½cm thickness. Rub all over with the spice mix, leave for 10 mins, then fry in the oil for 12 mins, flipping after 8 mins. Transfer to a board, rest briefly, then slice.
  • Warm the wraps in a dry frying pan, then fill with the tomatoes, aubergine and onion mix, avocado, chicken and tahini dressing.

Nutrition Facts : Calories 429 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 24 grams protein, Sodium 1.09 milligram of sodium

CHICKEN SHAWARMA WRAPS



Chicken Shawarma Wraps image

Lightly spiced and well-seasoned chicken pieces tucked in with a cool and creamy yogurt sauce and lots of fresh veggies, wrapped up in your preferred bread - pita, naan, or flatbread. This makes a wonderful quick lunch or light dinner!

Provided by Rebekah Rose Hills

Time 4h25m

Yield 4

Number Of Ingredients 20

½ cup Greek yogurt
1 tablespoon garlic, minced
1 tablespoon lemon juice
½ teaspoon ground cinnamon
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 pound skinned, boned chicken breast, cut into thin strips
1 tablespoon olive oil
½ cup plain Greek yogurt
½ teaspoon lemon juice
½ teaspoon bottled minced garlic
¼ teaspoon dried dill weed
⅛ teaspoon garlic powder
⅛ teaspoon salt
½ head romaine lettuce, shredded
1 cucumber, diced
2 medium Roma tomatoes, diced
4 (6 inch) pita bread rounds

Steps:

  • Combine Greek yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a plastic container or resealable bag. Add chicken strips and shake until ingredients are evenly combined and chicken is well coated. Refrigerate at least 4 hours, up to overnight.
  • When you are ready to make the sandwiches, heat olive oil in a large nonstick skillet over medium-high heat. When oil is hot, add marinated chicken, and sear until golden brown on both sides and no longer pink in the centers, 8 to 10 minutes, depending on thickness of the chicken pieces.
  • While the chicken is cooking, combine Greek yogurt, lemon juice, garlic, dill, garlic powder, and salt in a bowl or small resealable container, stir well to blend. Taste and adjust seasonings if desired.
  • Once chicken is cooked and sauce is prepared, assemble sandwiches by dividing meat, lettuce, cucumber, and tomatoes between your pita. Add a generous smear of the yogurt sauce (to your taste preference).

Nutrition Facts : Calories 461.5 calories, Carbohydrate 43.6 g, Cholesterol 75.8 mg, Fat 19.4 g, Fiber 3.6 g, Protein 28 g, SaturatedFat 5.8 g, Sodium 881.2 mg, Sugar 5.8 g

CHICKEN BREASTS WITH PORTOBELLO MUSHROOMS



Chicken Breasts with Portobello Mushrooms image

This chicken is coated in bread crumbs and Parmesan cheese, and then covered with portobello mushrooms. It's good and easy!

Provided by PWSCHWARTZ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 10

nonstick cooking spray
½ cup grated Parmesan cheese
¼ cup seasoned bread crumbs
2 skinless, boneless chicken breasts, halved
1 tablespoon olive oil
1 small shallot, chopped
4 portobello mushrooms, sliced
1 tablespoon chopped fresh parsley
¼ teaspoon ground black pepper
4 thin slices mozzarella cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Spray an oven-proof casserole dish with cooking spray.
  • Mix Parmesan cheese and bread crumbs together in a shallow dish or on waxed paper. Press mixture into both sides of chicken breasts.
  • Heat olive oil in a small frying pan over medium-high heat. Add shallot and saute until soft, about 5 minutes. Add mushrooms, parsley, and pepper. Cook, turning once, for 5 minutes.
  • Arrange chicken flat into the prepared casserole dish. Top with the mushroom mixture, divided evenly over each piece. Arrange slices of mozzarella cheese on top.
  • Bake in the preheated oven until a fork can be inserted into the chicken breasts with ease and they are no longer pink in the centers, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 269.5 calories, Carbohydrate 13 g, Cholesterol 59.1 mg, Fat 12.8 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 5.5 g, Sodium 494.2 mg, Sugar 3 g

GREEK CHICKEN WRAP WITH HERB YOGURT SAUCE



Greek Chicken Wrap With Herb Yogurt Sauce image

Make and share this Greek Chicken Wrap With Herb Yogurt Sauce recipe from Food.com.

Provided by gailanng

Categories     Low Cholesterol

Time 30m

Yield 4 wraps, 4 serving(s)

Number Of Ingredients 16

2 cups plain yogurt
1 cup peeled seeded and diced cucumber
2 tablespoons chopped fresh dill (optional)
1 tablespoon lemon juice
1 tablespoon white vinegar
2 teaspoons minced garlic
1/4 teaspoon salt
1 (6 ounce) boneless skinless chicken breasts
1 -2 tablespoon Italian dressing
salt and pepper
4 (6 inch) whole wheat pita bread
2 cups chopped romaine lettuce
1 medium tomatoes, chopped
1/2 cup sliced red onion
1/4 cup crumbled feta cheese
4 kalamata olives or 4 black olives, pitted and sliced

Steps:

  • For the sauce:.
  • In a medium bowl, combine all ingredients until blended. Sauce may be made up to 2 hours in advance. Cover and refrigerate until serving. The longer it has to meld flavors, the better.
  • For the wrap:.
  • Flatten breast to about 1/2-inch thickness. Place chicken breast in a plastic bag and add Italian dressing. Let the chicken marinate for at least 15 minutes, preferably longer; remove chicken. Lightly season with salt and pepper.
  • In a large non-stick skillet over medium heat, cook chicken breast about 5 minutes per side or until nicely browned and cooked through. Place chicken on a cutting board and slice thinly against the grain; set aside.
  • Warm pitas in microwave oven 30 seconds. Place one pita on a plate and spread 1/2 cup of the lettuce and 1/4 of the chicken slices on top. Sprinkle 1/4 each of the tomato, onion, Feta cheese and olives. Spoon some of the herb sauce over top and fold in edges of pita. Repeat with remaining pitas. Serve immediately with additional sauce on the side.
  • Serving Suggestion: Wrap sandwich in parchment or waxed paper for plating and serving.

Nutrition Facts : Calories 303.2, Fat 8.7, SaturatedFat 4.4, Cholesterol 48.9, Sodium 663.2, Carbohydrate 35.9, Fiber 2.4, Sugar 9.4, Protein 20.3

TANDOORI CHICKEN WITH YOGURT SAUCE



Tandoori Chicken With Yogurt Sauce image

Make and share this Tandoori Chicken With Yogurt Sauce recipe from Food.com.

Provided by Redsie

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup plain low-fat yogurt
2 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon ground ginger
coarse salt
ground pepper
4 (10 -12 ounce) bone-in skinless chicken breast halves
2 granny smith apples
1 tablespoon chopped fresh cilantro

Steps:

  • Preheat oven to 475°.
  • In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper.
  • Add chicken; turn to coat.
  • Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160°, 25 to 30 minutes.
  • Meanwhile, peel apple; coarsely grate into a medium bowl.
  • Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper.
  • Serve sauce alongside chicken, with rice, if desired.

Nutrition Facts : Calories 394.6, Fat 4.7, SaturatedFat 1.6, Cholesterol 169.4, Sodium 230, Carbohydrate 15, Fiber 1.9, Sugar 11.5, Protein 69.5

FRUIT SALAD WITH YOGURT SAUCE



Fruit Salad with Yogurt Sauce image

This fruit salad can be varied with the seasons-more berries in the summer and grapefruit and bananas in the winter.It is great served at brunch.

Provided by Kate in Ontario

Categories     Breakfast

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

1 cup vanilla yogurt
3 tablespoons orange juice
4 cups mixed fresh fruit
1 can mandarin orange
4 tablespoons dried cranberries
lemon juice

Steps:

  • Mix yogurt and orange juice together and set aside.
  • Cut up fruit into bite sized pieces.
  • Sprinkle lightly with lemon juice to prevent discolouration.
  • Serve yogurt sauce with fruit bowl.

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