The search is on for different ways to make sandwiches and burgers into wraps. Who needs another boring lettuce-wrapped burger recipe? Not me.
I’ve been finding different ways to use lettuce—and different types of lettuce to use—for the better part of a year now. I’ve had some hits (shredded Mexican beef wraps) and some misses (egg salad wraps, not so good). Thankfully, there have been more hits than misses. It’s really easy to turn your favorite sandwich, taco or burger into a low-carb dinner.
Since I’m constantly seeking to fill my carb-shaped void in my stomach, I experiment a lot with different wraps. I’ve found that butter lettuce is my favorite to use; it’s sturdy, tasty, and doesn’t deter from the filling. I like iceberg for the crunch, and romaine & red leaf lettuce for the flavor.
We’ll go with red leaf lettuce for these wraps. I’ve used butter lettuce recently and although I prefer to use it, a head of redleaf lettuce is overwhelmingly cheaper. Red leaf, I’m loving you in this moment.
Now for something different: an Indian-spiced chicken salad. Using heavy doses of turmeric, garan masala and cumin to spice the chicken you end up getting this extremely flavorful salad that can be served hot or cold. The sauce to top it with is simple: yogurt, cilantro and lime. This recipe is a twist on one I found in a Food Network cookbook of mine. In that recipe, you pulse a serrano pepper with some ginger and spices before cooking it with the chicken. I went that route, but almost everything else in this recipe I changed.
…and changed for the better, I think. This chicken salad is a tasty treat. I’ve been chowing down on it as a snack and a lunch. I like it cold, like most chicken salads, but it’s just as good warmed up. I’ve even eaten it by itself! No lettuce, or wrap, needed.
Enjoy!
Indian Chicken Wraps
Indian-spiced shredded chicken with a creamy cilantro-yogurt sauce.
Ingredients
- 1 lb. chicken breast, cut into strips
- 2 tsp. cumin
- 1 1/2 tsp. garam masala
- 1 tsp. turmeric
- 1″ piece of ginger, peeled
- 1 serrano pepper, seeded and chopped
- 1/2 onion, chopped
- 1/2 cup Greek yogurt
- 1/2 cup cilantro, chopped
- Juice of 1 lime
- 2 TBS. olive oil
- 2-3 carrots, cut into matchsticks
- Red leaf lettuce, for serving
Directions
- Heat 1 tablespoon oil in a large skillet. Season chicken with 1 teaspoon cumin, 1 teaspoon garam masala, turmeric, salt and pepper. Add chicken to pan and cook until browned and cooked through, about 4 minutes a side. Transfer to a bowl and let cool before shredding with two forks.
- Add ginger, serrano pepper, onion, remaining cumin and garam masala to a food processor. Pulse until a pasta sort of forms. Heat remaining tablespoon oil in a large skillet and add ginger-serrano paste. Cook until most of the liquid evaporates, about 5 minutes. Add shredded chicken and carrots and 1/2 cup of water to skillet. Stir, cooking, until sauce slightly thickens, about 3-4 minutes.
- Meanwhile, in a bowl, stir together cilantro, lime juice, and yogurt.
- Make the wraps: spoon chicken mixture into lettuce leaves and serve with a dollop of yogurt-cilantro sauce.
Step-By-Step Instructions
Heat 1 tablespoon oil in a large skillet. Season chicken with 1 teaspoon cumin, 1 teaspoon garam masala, turmeric, salt and pepper. Add chicken to pan and cook until browned and cooked through, about 4 minutes a side. Transfer to a bowl and let cool before shredding with two forks.
Add ginger, serrano pepper, onion, remaining cumin and garam masala to a food processor.
Pulse until a pasta sort of forms.
Heat remaining tablespoon oil in a large skillet and add ginger-serrano paste. Cook until most of the liquid evaporates, about 5 minutes.
Add shredded chicken and carrots and 1/2 cup of water to skillet. Stir, cooking, until sauce slightly thickens, about 3-4 minutes.
Meanwhile, in a bowl, stir together cilantro, lime juice, and yogurt.
Make the wraps: spoon chicken mixture into lettuce leaves and serve with a dollop of yogurt-cilantro sauce.
