Ingredients for Chicken And Portabella Wraps With Yogurt Sauce
- 1 pound Boneless Skinless Chicken Breasts
- 5 ounces Fresh Spinach Leaves
- 2 large Portabella Mushrooms
- 1 tablespoon Chili Garlic Sauce
- 1 teaspoon Curry Powder
- Water
- 1 tablespoon Olive Oil
- 3/4 teaspoon Salt
- 1 cup Plain Greek Yogurt
- Cumin
- Cucumber
- Red Onions
- Salt And Pepper
- 4 large Flour Tortillas
- 1/4 teaspoon Black Pepper
- 2 tablespoons Chopped Fresh Cilantro
- 1 tablespoon Lemon Juice (optional)
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How to Make Chicken And Portabella Wraps With Yogurt Sauce
- Heat 1 tablespoon of olive oil in a medium-sized skillet over medium-high heat.
- Add 1 pound of cubed chicken breast and cook until browned on all sides.
- Stir in 1 teaspoon of curry powder and cook for 1 minute, until fragrant.
- Reduce heat to medium-low.
- Add 5 ounces of baby spinach, 2 large portabella mushrooms (sliced), 1/2 teaspoon of salt, and 1 tablespoon of chili garlic sauce.
- In a separate large bowl, whisk together 1 cup of plain Greek yogurt, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until smooth.
- Stir in 2 tablespoons of chopped fresh cilantro and 1 tablespoon of lemon juice (optional). Refrigerate until ready to serve.
- Continue cooking the chicken mixture for 10-12 minutes, stirring occasionally, until the chicken is cooked through and the spinach and mushrooms are tender.
- Fill 4 large flour tortillas or wraps with the chicken mixture.
- Top with a generous spoonful of the chilled yogurt sauce.
- Serve immediately with extra chili garlic sauce on the side, if desired.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
49g
Fat
17g
Carbs
23g
