tangy turmeric chicken wraps

Ingredients

• Servings: 4
• 1 cup plain yogurt
• 1/2 onion, chopped
• 2 tablespoons lemon juice
• 1 tablespoon ground turmeric
• 1/4 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/8 teaspoon ground ginger
• 1/8 teaspoon cayenne pepper
• ground black pepper to taste
• 2 skinless, boneless chicken breast halves - cut into strips
• 1/4 cup water
• 1 teaspoon vegetable oil
• 4 pita breads
• 1 medium cucumber, diced
• 1 bunch fresh parsley, finely chopped

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• whisk together the yogurt, onion, lemon juice, turmeric, cumin, paprika, salt, ginger, cayenne pepper, and black pepper in a large glass or ceramic bowl. add the chicken and toss to evenly coat. cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.
• preheat an outdoor grill for high heat, and lightly oil the grate. remove the chicken from the marinade, and shake off excess.
• cook the chicken on the preheated grill until well-browned and no longer pink in the center, 5 to 7 minutes. cut the chicken into bite-sized pieces. set aside.
• pour the water, oil, and remaining marinade into a small saucepan and bring to a boil over high heat. reduce heat to medium-low, and simmer until thickened and bubbling, about 10 minutes; stir in the chicken.
• serve chicken on the pita breads, and top with cucumber and parsley.