Tangy Turmeric Chicken Wraps Recipes

TANGY TURMERIC CHICKEN WRAPS

Tangy Turmeric Chicken Wraps image

Simple and quick grilled chicken with a delicious sauce and fresh vegetables in a pita or naan wrap! This recipe is a great base for your own wrap ideas. Play with the ingredient level - maybe you'd like it spicier, saltier or more tangy!

Provided by Jordan VanDijk

Categories Chicken Breasts

Time 1h30m

Yield 4

Number Of Ingredients 16

Ingredients

1 cup plain yogurt
½ onion, chopped
2 tablespoons lemon juice
1 tablespoon ground turmeric
¼ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon salt
⅛ teaspoon ground ginger
⅛ teaspoon cayenne pepper
ground black pepper to taste
2 skinless, boneless chicken breast halves - cut into strips
¼ cup water
1 teaspoon vegetable oil
4 pita breads
1 medium cucumber, diced
1 bunch fresh parsley, finely chopped

Steps:

Whisk together the yogurt, onion, lemon juice, turmeric, cumin, paprika, salt, ginger, cayenne pepper, and black pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.
Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the chicken from the marinade, and shake off excess.
Cook the chicken on the preheated grill until well-browned and no longer pink in the center, 5 to 7 minutes. Cut the chicken into bite-sized pieces. Set aside.
Pour the water, oil, and remaining marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer until thickened and bubbling, about 10 minutes; stir in the chicken.
Serve chicken on the pita breads, and top with cucumber and parsley.

Nutrition Facts : Calories 307.4 calories, Carbohydrate 44 g, Cholesterol 37.3 mg, Fat 4.7 g, Fiber 2.9 g, Protein 22.1 g, SaturatedFat 1.4 g, Sodium 696 mg, Sugar 6.9 g

FOLDED HOT CHICKEN WRAPS RECIPE BY TASTY

Folded Hot Chicken Wraps Recipe by Tasty image

Here's what you need: Walmart Chicken Breast Tenderloins, kosher salt, all purpose flour, cornstarch, baking powder, buttermilk, hot sauce, large egg, vegetable oil, cayenne pepper, brown sugar, garlic powder, smoked paprika, freshly ground black pepper, flour tortillas, shredded iceberg lettuce, bread and butter pickles, mayonnaise, reserved frying oil

Provided by Walmart

Yield 8 wraps

Number Of Ingredients 19

Ingredients

1 lb Walmart Chicken Breast Tenderloins
1 teaspoon kosher salt, divided
1 ½ cups all purpose flour
½ cup cornstarch
½ teaspoon baking powder
1 cup buttermilk
2 teaspoons hot sauce
1 large egg
2 cups vegetable oil, or as needed
2 ½ tablespoons cayenne pepper
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon freshly ground black pepper
8 flour tortillas
2 cups shredded iceberg lettuce
1 cup bread and butter pickles
⅓ cup mayonnaise
¼ cup reserved frying oil

Steps:

Make the fried chicken: Cut the Walmart Breast Tenderloins into 1-inch (2.54 cm) cubes and season evenly with ½ teaspoon salt.
In a shallow bowl, stir together flour, cornstarch, baking powder, and ¼ teaspoon salt until combined. In a separate shallow bowl, whisk together the buttermilk, remaining ¼ teaspoon salt, hot sauce, and egg until smooth.
Working in batches, coat the chicken in the flour mixture, then in the buttermilk mixture, then again in the flour mixture. Set on a plate while you heat the oil for frying.
Fill a large, high-walled cast iron skillet with about 2 inches of vegetable oil. Heat over medium-high heat until the temperature reaches 360-375°F (182-190°C). Set a wire rack on top of paper towels.
Working in batches to avoid overcrowding the pan, fry the chicken in the hot oil for about 3 minutes on each side, or until deep golden brown and cooked through. Transfer to the wire rack to drain. Reserve the frying oil.
Make the hot spiced oil: In a large bowl, whisk together the cayenne, brown sugar, garlic powder, paprika, and black pepper. Carefully pour in ½ cup of the reserved frying oil and whisk to combine.
Working in batches if necessary, toss the fried chicken in the spiced oil until evenly coated, adding more oil if the mixture gets too thick. Return to the wire rack and let cool enough to handle.
Assemble the wraps: Roughly chop the chicken.
Set a tortilla on a cutting board. Use a knife to cut from the center of the tortilla down to the bottom edge. Scoop about ¼ cup of the chopped chicken onto the bottom left quadrant of the tortilla, to the left of the cut. Working clockwise, add ¼ cup shredded lettuce to the top left quadrant, 2 tablespoons chopped pickles to the top right quadrant, and drizzle or spread 2 teaspoons of mayonnaise over the bottom right quadrant. Starting from the bottom left and working clockwise, fold each quadrant over the next, pressing gently after each fold.
In a large nonstick skillet, heat 1 tablespoon of the reserved frying oil over medium-high heat. Working 2 at a time and adding more oil between batches, fry each wrap on both sides for 1-2 minutes, until golden brown, being careful to keep the fillings inside.
Serve warm.
Enjoy!

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