After a long, leisurely trip to the grocery store on Sunday — why is it just so damn relaxing to wander the aisles looking at food!? — I had a marathon cooking session. One of the things I made was this recipe from the June issue of “Cooking Light.” It seemed like the perfect healthy recipe for a nice, sit-down lunch at home all week — you know, the new Greek meatballs.
Except I haven’t exactly been having a nice lunch at home all week. I go home at lunch to hang out with the puppies, so I usually spend that time chasing them around for 35 minutes and then gulping down my beautiful wrap in five minutes, trying not to drop food on myself as I call them away from chewing/peeing on the wrong things with a mouth full of chicken.
But even gulped down, it’s still delicious.
Here is my take on the wrap!
1 cup 2 percent Greek yogurt (any plain yogurt will do, but I like to have some fat in mine, and it’s damn near impossible to find non-Greek plain yogurt with fat)
3 tablespoons curry powder
3 tablespoons lime juice, divided
20 ounces of skinless, boneless chicken breast halves
3 tbsp chopped cilantro, divided
6 garlic cloves, crushed
2 cups chopped nectarines
3/4 cup finely sliced green onions
1/3 cup mango chutney (look in the ethnic food aisle — I found it at Whole Foods)
2 tablespoons chopped fresh mint
1 tablespoon grated peeled fresh ginger
1/4 teaspoon ground red pepper
1/2 teaspoon salt
6 light whole-wheat flatbreads (such as Flatout)
Thin slices of cucumber
1 1/2 cups loosely packed spring mix
1 cup vertically sliced red onion
This is How We Do It
Combine yogurt, curry, and 1 tablespoon lime juice in a large Ziploc bag; squeeze to mix. Cut 3 shallow slits in each chicken breast. Add the chicken, 1 tbsp cilantro, and the garlic to bag, squeezing to coat the chicken. Seal and marinate in the refrigerator for two hours, turning occasionally.
Combine the remaining 2 tablespoons lime juice, rest of the cilantro, nectarines, and next five ingredients (through red pepper) in a bowl and toss gently. Cover and set aside.
Preheat the grill to medium-high heat.
Remove chicken from the bag and toss the marinade. Sprinkle the chicken with salt and place it on a grill rack (it helps to coat with cooking spray first). Cover and grill for 4 minutes on each side or until the chicken is done. Let stand for five minutes and then cut the chicken across the grain into thin slices.
Place a few tablespoons of the nectarine chutney in center of each flatbread. (It’s very sweet, so I didn’t use much.) Divide chicken evenly among flatbreads. Top each with a few cucumber slices, a handful of the spring mix, and some sliced red onion. Roll up tightly, stick a toothpick in it, and serve!
The nectarine chutney was a little time-consuming, but worth it. The fresh mint makes it a home run, especially when it blends with the cool cucumber and spicy chicken in the wrap. But even if you don’t feel like making the nectarine chutney, I definitely recommend using the chicken marinade for some healthy and delicious grilled chicken that would be great with some garlic naan and veggies for dinner.
And rather than end this post with “That’s a wrap!” I’m just going to go now.