Indian Chicken Wraps

Indian Chicken Wraps
Inspired by the Food Network recipe "Indian Chicken Wraps."

 Ingredients

• 1 1-inch piece ginger, peeled
• 2 Serrano chile pepper, halved, seeded and roughly chopped
• 1 small onion, roughly chopped
• 2 tablespoon ground cumin
• Kosher salt
• 1 cup low-fat plain yogurt
• 4 teaspoons fresh lime juice
• 1/3 cup chopped fresh cilantro
• 1 tablespoon vegetable oil
• 4 cups shredded rotisserie chicken, skin removed
• 4 tablespoons curry powder
• 2 cups chicken stock
• 3 medium carrots, shredded
• 1 tablespoon minced garlic
• 4 pieces naan bread, warmed

Instructions

1. The night before, pick apart the rotisserie chicken and seal in 1 cup of chicken stock with 2 tablespoons curry powder.
2. The next day, combine the ginger, chile, onion, cumin and 1/4 teaspoon salt in a mini food processor and pulse to make a thick paste.
3. Mix the yogurt, lime juice, cilantro and a pinch of salt in a bowl. Cover and chill until ready to use.
4. Heat the vegetable oil in a large skillet over medium-high heat. 
5. Add the ginger-chile paste and cook, stirring, until most of the liquid has evaporated and the mixture is slightly toasted, about 5 minutes. 
6. Stir in the chicken, carrots, 2 tablespoons curry powder, 1/4 teaspoon salt and 2 cups chicken stock and continue to cook, stirring, until the sauce is thick and the chicken is heated through, about 2 more minutes. Season with salt.
7. Heat the naan bread according to the directions.
8. Spoon the chicken filling down the middle of each piece of bread. Drizzle with some of the yogurt sauce and roll up.