Chicken And Portabella Wraps With Yogurt Sauce

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 2 boneless skinless chicken breasts, cut in bite-sized pieces
• 2 cups fresh spinach leaves
• 1 large portabella mushroom (sliced)
• 1 tablespoon chili-garlic sauce
• 1/2 teaspoon curry powder, mixed with
• 1 teaspoon water
• 2 tablespoons olive oil
• salt
• 2 cups plain nonfat yogurt
• 1/2 teaspoon cumin
• 1/2 cup finely diced cucumber
• 2 tablespoons diced red onions (optional)
• salt and pepper
• 4 large tortillas (i like the whole wheat pita wraps) or 4 large pita bread (i like the whole wheat pita wraps)

Recipe

• 1 heat oil in a medium sized skillet. add chicken. when chicken is about halfway cooked, add curry powder (diluted with water).
• 2 lower heat. add spinach leaves(you can add a little more oil if needed) portabella, salt and chili garlic sauce.
• 3 in the meantime, beat yogurt with salt and pepper in a large bowl until smooth. stir in the remaining ingredients and chill until ready to serve.
• 4 cook the chicken mixture for about 10-12 minutes, stirring often. the chicken should be fully cooked (of course) and the spinach and mushrooms will be tender.
• 5 fill wraps with chicken mixture and spoon yogurt sauce on top. serve with chili garlic sauce on the side if desired.