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.

Pineapple Risotto

Pineapple Risotto
Serves 4
Roughly 248 Calories per serving

Ingredients

• 3 tablespoons butter
• 1 cup arborio rice
• 1/2 medium yellow onion, chopped into small bits
• 1 cup pineapple juice
• 1 cup Barefoot Chardonnay
• 1 cup chicken broth
• 1/4 cup parmesan cheese
• 1/2 cup crushed pineapple

Instructions

1. In a medium pot, cook the chopped onions with the butter until the onions are tender.
2. Add the arborio rice and coat well. Cook for about 1-2 minutes.
3. Add the Chardonnay and cook down.
4. Add the pineapple juice and cook down.
5. Heat the chicken broth in either a pan or in the microwave and add.
6. Cook the risotto down until tender and soft. A little give in the middle is alright, but cook to taste. Add more broth as needed until cooked down.
7. Finally, add the pineapple and mix thoroughly. Then add in the cheese and mix until fully combined.
8. Taste for seasoning (salt or pepper).

Coconut Curry Chicken

Coconut Curry Chicken
Serves 4
About 172 calories per serving

From Rachael Ray Online.

Ingredients

• 2 teaspoons curry powder
• One 13.5-ounce can coconut milk
• 4 skinless, boneless chicken breasts (about 2 pounds), cut into strips)
• 2 teaspoons five-spice powder

Instructions

1. In a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook for 1 minute.
2. Add the coconut milk and cook until reduced by half, about 7 minutes.
3. Toss together the chicken, five-spice powder and 1/2 teaspoon each salt and pepper.
4. In a large, heavy skillet, heat 2 tablespoons olive oil (or coconut oil) over medium-high heat until shimmering.
5. Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes.
6. Stir in the coconut curry sauce, simmer down.