A classic Indian chicken and bell pepper dish gets a modern food truck makeover. Serve as a handheld sandwich wrapped in naan and topped with a minty yogurt sauce to ignite all of the senses.
20m
PREP TIME
10m
COOK TIME
340
CALORIES
17
INGREDIENTS
A classic Indian chicken and bell pepper dish gets a modern food truck makeover. Serve as a handheld sandwich wrapped in naan and topped with a minty yogurt sauce to ignite all of the senses.
20m
PREP TIME
10m
COOK TIME
340
CALORIES
17
INGREDIENTS
Ingredients 8 Servings
- 3 tablespoons flour
- 2 teaspoons McCormick Gourmet™ Garam Masala Blend
- 2 teaspoons McCormick® Ground Cumin
- 1 teaspoon McCormick® Crushed Red Pepper
- 1 teaspoon salt
- 1/2 teaspoon black sesame seeds
- 1/4 teaspoon McCormick Gourmet™ Organic Ground Cardamom
- 1 pound boneless skinless chicken breasts, cut into strips
-
2
tablespoons
clarified butter
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Substitutions available
- vegetable oil
- 1 medium red bell pepper, cut into 1/2-inch pieces
- 1 medium green bell pepper, cut in 1/2-inch pieces
- 2 medium tomatoes, coarsely chopped
- 1 teaspoon sugar
- 1/2 cup plain yogurt
- 1 teaspoon McCormick Gourmet™ Organic Mint
- 8 teaspoons lime relish, divided
- 2 packages (8.8 ounces each) naan, each naan cut into 2 pieces
INSTRUCTIONS
- 1 Mix flour and seasonings in large bowl. Add chicken; toss to coat.
- 2 Heat clarified butter in large nonstick skillet on medium-high heat. Add chicken and any remaining flour mixture; cook and stir 5 to 6 minutes or until chicken is cooked through. Add bell peppers; cook and stir 2 minutes. Add tomatoes and sugar; cook and stir 2 minutes until bell peppers are tender.
- 3 Mix yogurt and mint in small bowl. For each wrap, place 1 teaspoon of the lime relish in center of piece of naan. Top with about 3/4 cup of the chicken and pepper mixture. Drizzle with 1 tablespoon of the yogurt mixture.
NUTRITION INFORMATION
(per Serving)
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