Tandoori chicken wrap

Yield: 8 Servings

Measure Ingredient
1 teaspoon Butter or margarine
\N \N Cooking spray
2 cups Chopped onion
½ cup Chopped green pepper
1 \N 4.5 oz can chopped green chiles; drained
1 small Clove garlic; minced
1½ teaspoon Cumin seeds
1 teaspoon Ground coriander
¼ cup Cider vinegar
4 cups Shredded cooked chicken breasts
2 tablespoons Brown sugar
1 ounce Unsweetened chocolate; grated
1 \N 12-oz bottle chili sauce
1 can (10.5 oz) low-salt chicken broth
1 can (11.5 oz) refrigerated corn bread twists

Preheat oven to 375°. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, peppers and garlic and saute 5 miutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients (chicken through broth), and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into 11x7-inch baking dish coated with cooking spray. Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture. Bake at 375° for 25 minutes or until golden brown; let stand 15 minutes before serving.

NOTES : Per serving: cals - 394 fat - 12g fiber - 1.7g points - 9 Recipe by: Cooking Light - January/February 1998 Posted to MC-Recipe Digest by The Taillons <taillon@...> on Mar 29, 1998

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