Yogurt Chicken Wraps Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
• In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
• Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.

Steps:

• Mix all ingredients except lettuce in a large bowl. Put in the refrigerator to marinate for at least an hour (longer is better).
• In a large skillet, heat a dash of olive oil over medium heat.
• Pour yogurt/chicken mixture into pan and cook until chicken is cooked through, and sauce has thickend and slightly evaportated (about 10 min). Add the cream and cook another 1-2 minute.
• Spoon about 3 tablespoons of mixture into each lettuce leaf and wrap, securing with toothpicks if needed.

Steps:

• If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
• In a small bowl, combine the thickened or Greek-style yogurt, mayonnaise, lemon juice, mustard, salt and thyme until smooth. Fold in chicken, grapes, walnuts and apples. Season with pepper.
• Place 1 lettuce leaf on a wrap. Spoon about 3/4 cup of the chicken filling onto wrap and roll wrap around filling.

Steps:

• Heat a dry griddle pan over a medium-high heat, and fry the aubergine rounds for 2 mins on each side until lightly coloured and char lines appear (you may need to do this in batches). Transfer to a bowl with the onions, then toss with the olive oil and vinegar.
• Combine the yogurt, tahini and garlic in a bowl with 1 tbsp water to loosen. Mix the cumin, coriander, paprika and some salt and pepper in a small bowl. Put the chicken on a board, cover with baking parchment and bash with a rolling pin to an even 1½cm thickness. Rub all over with the spice mix, leave for 10 mins, then fry in the oil for 12 mins, flipping after 8 mins. Transfer to a board, rest briefly, then slice.
• Warm the wraps in a dry frying pan, then fill with the tomatoes, aubergine and onion mix, avocado, chicken and tahini dressing.

Steps:

• Mix all ingredients (except lettuce leaves) in a container; chill and marinate for at least 1 hour.
• Pour mixture into a skillet and cook until chicken is cooked through, about 10 minutes.
• Spoon about 5 tablespoons of the mixture into each lettuce leaf and wrap, securing with toothpicks.
• Enjoy!