Tandoori Chicken Wraps

Shredded carrot works instead of the julienne-cut, but they shrink more when cooked.

2 T low-sodium soy sauce
1 t ground cumin
1 t ground turmeric
1/2 t ground coriander
1/4 t ground red pepper
1/4 t orange peel
1 lb skinned, boneless chicken breasts, cut into strips
2 t sesame oil or vegetable oil, divided
Cooking spray
1 1/2 c (1 1/2-inch) julienne-cut carrot
8 (1-inch) sliced green onions
1/4 cup fresh cilantro leaves
Tomato-Curry Yogurt
4 (6-inch flour tortillas
1/2 cup mango chutney
Cilantro sprigs (optional)

1. Combine first 7 ingredients in a medium bowl, stirring to coat chicken. Cover and marinate in refrigerator 30 minutes.
2. Heat 1 teaspoon oil in a large non-stick skillet coated with cooking spray over medium heat. Add chicken; cook 8 minutes or until done. Remove from skillet, keep warm. Add remaining 1 teaspoon oil to skillet; place over medium heat until hot. Add carrot and green onions; saute 10 minutes or until browned. Stir in cilantro leaves.
3. Heat tortillas according to package directions. Spread 3 tablespoons Tomato-Curry Yogurt over each tortilla. Top each with 1 cup chicken mixture and 1/3 cup carrot mixture. Roll up. Serve each wrap with 2 tablespoons mango chutney. Garnish with cilantro sprigs, if desired. Yield: 4 servings.

Tomato-Curry Yogurt

1 cup plain low-fat yogurt
1/2 cup tomato sauce
3/4 t curry powder
1/4 t sugar
1/8 t pepper

Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Stir in tomato sauce and remaining ingredients. Cover and chill. Yield: about 3/4 cup.

Source: Cooking Light 1999 (Oxmoor House)