SPICY CHICKEN NAAN WRAPS
Juicy browned chicken scented with garam masala creates the filling for these mouthwatering wraps ready in no time. An Indian classic, warm naan creates the perfect canvas for your favorite savory fillings.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Combine the cucumber, 1/4 teaspoon garam masala, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; toss to coat. Stir in the yogurt and set aside. Combine the chutney, chopped jalapeno, cilantro and lime juice in a separate bowl; stir to combine.
- Season the chicken on both sides with the remaining 1 3/4 teaspoons garam masala and a generous pinch each of salt and pepper. Heat a large skillet over medium-high heat, then add the olive oil. Add the chicken and cook until browned, 4 to 5 minutes. Flip and cook until browned on the other side, 2 to 3 more minutes. Reduce the heat to medium and add 1/4 cup water. Cover and cook until the chicken is cooked through, 10 to 12 minutes. Transfer the chicken to a cutting board and let rest 5 minutes.
- Meanwhile, warm the naan in the oven on a baking sheet. Slice the chicken and divide among the naan. Top with the chutney mixture, red onion, sliced jalapeno and more cilantro. Serve with the cucumber mixture.
Nutrition Facts : Calories 540, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 1041 milligrams, Carbohydrate 64 grams, Fiber 5 grams, Protein 44 grams, Sugar 29 grams
GINGER CHICKEN NAAN WRAPS
Rotisserie chicken is the shortcut hero in these mouthwatering wraps ready in no time. An Indian classic, warm naan creates the perfect canvas for your favorite savory fillings.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the ginger, chile, onion, cumin and 1/4 teaspoon salt in a mini food processor and pulse to make a thick paste. (Or finely chop and mash with the flat side of a knife.) Mix the yogurt, lime juice, cilantro and a pinch of salt in a bowl. Cover and chill until ready to use. Heat the vegetable oil in a large skillet over medium-high heat. Add the ginger-chile paste and cook, stirring, until most of the liquid has evaporated and the mixture is slightly toasted, about 5 minutes. Stir in the chicken, carrots, 1/4 teaspoon salt and 1/2 cup water and continue to cook, stirring, until the sauce is thick and the chicken is heated through, about 2 more minutes. Season with salt. Spoon one-quarter of the chicken filling down the middle of each piece of bread. Drizzle with some of the yogurt sauce and roll up. Serve with chips.
Nutrition Facts : Calories 483 calorie, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 115 milligrams, Sodium 955 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 37 grams
CHICKEN TERIYAKI WRAP
Steps:
- Arrange chicken, skin side up, in a single layer in a shallow dish. Combine soy sauce, mirin, sugar, garlic, and ginger; pour over chicken. Marinate in refrigerator, turning once or twice, for 30 minutes to 1 hour. Heat grill. Remove chicken from marinade. Place on grill, and cook, basting with marinade, about 12 to 15 minutes, turning once. Let cool and slice in thin strips.
- Dress the romaine and julienne vegetables with the aioli and place on the bottom 1/3 of the tortilla. Top with the sliced chicken and the pineapple. Fold over the edges and snuggly roll up your burrito, dig in and smile!
- Place the yolks, juice, vinegar, soy sauce, ginger, garlic, and chile powder in a blender on medium speed. While blending, drizzle in the vegetable oil and then the sesame oil. Season, to taste, with the salt.
NAAN
I'll fill naan with kebabs, a fresh slaw and chutney for kati rolls and put them in the kids' lunch boxes.
Provided by Maneet Chauhan
Categories side-dish
Time 2h25m
Yield 8 naan
Number Of Ingredients 7
Steps:
- Sift the flour with the baking powder, salt and baking soda into a large bowl three times; stir in the sugar. Make a well in the center of the flour mixture and add the yogurt; mix until wet clumps form. Slowly add the milk and, using your hands, work the milk into the flour mixture until a smooth dough forms. Cover the dough with a damp cloth and let rest 2 to 3 hours, or wrap the dough in plastic wrap and refrigerate overnight (the longer the dough rests, the softer the naan will be).
- Heat a griddle or large cast-iron skillet over medium heat. Divide the dough into 8 pieces and form into balls. Flatten each ball into a disk and dust with flour. Using a rolling pin, roll each disk into a 1/4-inch-thick oval. Brush the tops with water. Transfer the disks to the griddle, water-side down (do this in batches, if necessary). Using foil or an upside-down stainless-steel bowl, cover the naan and cook until bubbles appear on the surface, about 2 minutes.
- Using tongs, hold each piece of naan over the flame of a gas burner, turning and rotating often, until cooked through and charred in spots, about 20 seconds per side. (If you don't have a gas stove, char the naan under the broiler.) Wrap in a kitchen towel to keep warm.
CURRIED CHICKEN WRAPS
Provided by Ina Garten
Time 4h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
- Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.
- Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.
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