Indian Chicken Wraps

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Indian Chicken Wraps

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Course: Main Course
Cuisine: American
Keyword: Indian Chicken Wraps
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4


  • 3 teaspoon ginger root, fresh
  • 1 medium Peppers, serrano, raw
  • 1/2 medium onion
  • 2 medium carrot
  • 1 tablespoon cilantro
  • 2 cup rotisserie chicken
  • 1/2 cup yogurt, plain, low-fat
  • 2 teaspoon lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin, ground
  • 1 tablespoon olive oil

Serve With

  • 4 piece flatbread, plain
  • 2 cup green peas, frozen


  • Peel and grate 1-inch piece ginger. Halve, seed, and roughly chop serrano chile pepper. Roughly chop 1/2 small onion. Grate carrots. Finely chop cilantro. Shred 2 cups worth of rotisserie chicken, skin removed.
  • Mix the yogurt, 2 teaspoons lime juice, cilantro and a pinch of salt in a bowl. Cover and chill until ready to use.
  • Combine the ginger, serrano pepper, 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.)
  • Heat the 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.
  • Spoon one-quarter of the chicken filling down the middle of each pita. Drizzle with some of the yogurt sauce and fold up.
  • Steam the green peas. Serve on the side. (Serving size: 1 wrap, 1/2 cup filling, 1/2 cup peas)
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