We have a habit here in the US of blindly attaching the name of a country, region or even culture or religion as a name to describe a dish. Mexican rice. Cajun fish. Jewish Coffee Cake. I think I’ve posted all of those recipes here. I’m not sure what to think of that practice.
How does a simple name like that give the dish justice. Mexican rice? How many different flavors of Mexico are there? What about the various regions? What about it is Mexican that is not Southwestern or Spanish? Do other countries do this with “American XXX”? I’d love to hear from my international readers if they see that description at all with food. (I know about cafe americano for straight black coffee).
Unfortunately it is an easy way to get across a general set of flavors or ingredients very quickly. Here is the Indian Chicken Wrap.
I have not had much success in making anything Indian that I would make a second time. I attribute that to my taste preferences rather than the recipe or the cook (me). This was an exception. I’d easily make this again…soon.
The week I made this there was another recipe that required rotisserie chicken. I got them both home and my youngest asked me expectantly when he could dive into the delicious smelling chicken. He was not happy with my reply…”tomorrow”.
The yogurt sauce getting blended.
Into the food processor.
And into a paste like sauce.
Frying it up.
Great flavors and pretty easy to make.
Indian Chicken Wrap
Prep Time: 0 hours 15 minutes | Cook Time: 0 hours 10 minutes | Makes: 4 servings | Difficulty: Easy
- 1 1-inch piece ginger, peeled
- 1 serrano chile pepper, halved, seeded and roughly chopped
- 1/2 small onion, roughly chopped
- 1/2 teaspoon ground cumin
- Kosher salt
- 1/2 cup low-fat plain yogurt
- 2 teaspoons fresh lime juice
- 1/3 cup chopped fresh cilantro
- 1 tablespoon vegetable oil
- 2 cups shredded rotisserie chicken, skin removed
- 2 medium carrots, shredded
- 4 pieces naan bread or pocketless pita, warmed
- Potato chips, for serving (optional)
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.
Per serving: Calories 483; Fat 19 g (Saturated 5 g); Cholesterol 115 mg; Sodium 955 mg; Carbohydrate 43 g; Fiber 5 g; Protein 37 g