This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Buffalo Chicken Phyllo Wraps
Slow Cooker Nacho Chicken and Rice Wraps
Buffalo Chicken and Ranch Wraps
Thai Peanut Butter Chicken Wraps
Buffalo Chicken Wraps
more »
Top Related Articles
Rotisserie Chicken Jump-starts Snazzy Meals
Top Chicken Dinners for Spring
Deboning a Chicken Breast
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Perfect Fried Chicken
Finger-Lickin' Chicken Dippers
Grilling Times for Chicken and Poultry
Chicken Cooking Basics
Healthy Snacks: Wraps
Related Collections
Fresh Cucumbers
Grilled Chicken Breast Recipes
Low-Fat Chicken Main Dishes
Summer Fruits and Vegetables
Turmeric

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Tangy Turmeric Chicken Wraps

By: JVD

"Simple and quick grilled chicken with a delicious sauce and fresh vegetables in a pita or naan wrap! This recipe is a great base for your own wrap ideas. Play with the ingredient level - maybe you'd like it spicier, saltier or more tangy!"

Rate/Review | Read Reviews (6)

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

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

Directions

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.