2 yellow bell peppers - stemmed, seeded and thinly sliced
1 large onion thinly sliced
Instructions
Preheat oven at 175 degrees. Using a food processor, puree the cilantro, chile, garlic and ginger. Pour in 2 tbsp olive oil, vinegar and 1/2 tsp salt and pepper; puree.
In a large skillet, heat 3 tbsps olive oil over high heat. Season chicken with 2 tsps garam masala, salt and pepper; add to the skillet and cook, turning once, until golden-brown, about 5 minutes. Transfer the chicken to a cutting board; let stand for 5 minutes before thinly slicing. Lower the heat to medium, add the remaining 1 tbsp olive oil, the bell peppers and onion to the skillet and season with the remaining 1 tsp garam masala, salt and pepper. Cook, stirring occasionally, until softened and golden, 5 to 7 minutes.
Remove the crepes from the oven and transfer to a work surface. Stack 2 crepes on top of each other and spread with one-quarter of the chutney. Arrange one-quarter of the chicken in a line down the center and top with one-quarter of the bell peppers and onion. Fold over one side to cover the filling and form a half-moon, then roll to enclose; repeat with the remaining crepes and filling.
Originally Submitted
8/10/2010
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