Eating Lean Method – Your Friday Wrap
Tandoori Turkey Tortilla Wraps
1 pound turkey or chicken tenderloins
2 tablespoons peeled, thinly sliced fresh ginger
4 cloves garlic, peeled
1-1/2 cup plain nonfat yogurt
1 teaspoon crushed red pepper
1-1/4 t. ground cumin
1-1/4 t. dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large English cucumber, about 1 pound, ends trimmed
3/4 cup cider vinegar
1/2 cup sugar
12 8-inch flour tortillas
Olive-oil flavored cooking spray
Place turkey on a shallow plate and, with a fork,pierce meat lightly all over. In a blender or food processor, process ginger and garlic until minced.
Add yogurt, pepper flakes, cumin, oregano, salt and pepper; process until smooth. Spoon 1/2 cup of yogurt mixture over turkey, turning to coat both sides. Let stand 10 minutes.
Pour remaining yogurt mixture into a small serving bowl; set aside. Preheat oven to 250F.
Halve cucumber lengthwise. With a spoon, scoop out and discard any seeds. Thinly slice cucumber and place in a medium-sized bowl. Add vinegar and sugar, toss lightly,
and set aside.
Place tortillas on an ovenproof platter or pie plate, cover with a moistened kitchen towel, and warm in oven 2 to 14 minutes.
Spray a non-stick skillet with cooking spray and heat over high heat. Add marinade-coated chicken and cook until deep golden brown and cooked through, 4 to 5 minutes per side.
Transfer to a cutting board, let cool slightly and slice thinly. To serve, place 2 or 3 chicken slices on a warm tortilla, and top with 2 tablespoons drained cucumber slices and 1 tablespoon yogurt dressing. Roll up and place on serving plate.
Per Serving:
Calories 492
Protein 38 g
Fat 8 g (0 g saturated) Carbohydrate 71 g
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