Summer dinners need to be easy, especially when you live somewhere so North that it doesn’t actually get dark outside until after 10:00 PM. We just want to be outside, soaking up the light and sun.
I am thinking this is mother natures way of making up for the long, dark and grey days that loom over Seattle for much of the year. Maximum brightness. If you can’t tell, I am still adjusting to the weather / climate here and yes, I know that I frequently reference it. It is just so different than what I am used to.
Anyway, back to the sandwiches. I have made these a number of times and my family really loves them. I usually double the recipe so that we have lunch for the next day. My husband is always particularly happy when he finds an Indian-Spiced Chicken Wrap in his lunch bag and could eat probably eat one every day for lunch.
To make this toddler friendly, I deconstruct it and serve my son the spiced chicken and cut up cucumber with the curry mayo as a dipping sauce. When you have kids, dipping sauces become very important.
Oh, and the herbs came from my Organic Container Garden! More on that and a summer garden update later this week.
- Pataks Mild Curry Paste is widely available and pretty easy to find. You may remember it from this Slow Cooker Chicken Curry I posted a couple of months ago. Another great way to use it up!
- I love Lavash Wraps and think they are the perfect vehicle for these sandwiches. Read my Hummus Lavash Wraps post to learn more about Lavash. Alternately, whole-wheat pita bread or even whole-wheat tortillas would work really well, just be sure to adjust the Points Plus calculation.
- If you are not a mayonnaise fan, sub Greek yogurt!
- 1 pound boneless, skinless chicken breast
- 3 cloves garlic, finely chopped
- 2 tablespoons Patak’s Mild Curry Paste
- 1.5 tablespoons distilled white vinegar
- ½ cup cilantro leaves (some stems OK)
- ⅓ cup light mayonnaise
- 1.5 tablespoon Patak’s Mild Curry Paste
- 2 (whole wheat preferred) Lavash wraps
- 1 seedless cucumber (English), thinly sliced
- 1 medium sweet onion, thinly sliced
- mint leaves
- cilantro leaves
- Slice chicken breast into long thin strips, about 1″ wide. Toss into a ziploc bag and set aside.
- Finely chop garlic in bowl of food processor.
- Add 2 tablespoons of Patak’s, white vinegar and cilantro.
- Process until smooth and paste is formed.
- Use a spatula to scrape the marinade into the ziploc with the chicken. Seal and massage it around to evenly distribute. Marinate all day, over-night or a minimum of 1 hour.
- Combine mayonnaise and 1.5 tablespoons Patak’s in a small bowl. Stir until well combined and set aside.
- If you have a mandolin, pull it out and thinly slice onion and cucumber. If not, just use a sharp knife. You want the slices to be thin so they don’t cause the Lavash to break when you roll the sandwiches. Lastly, pull the mint leaves and cilantro leaves off the stems. A large handful of each should be fine.
- This chicken is best cooked on a hot grill or alternately in a grill pan. I have done it both ways – just do whatever is more convenient for you! This time I used my cast-iron grill pan. The chicken cooks for about 2 to 3 minutes per side because it is sliced so thin. Let the chicken cool for a minute or two and then cut into bite-sized pieces.
- Use a spatula to spread the Curry Mayo on the Lavash wraps. Follow with sliced cucumber and onion.
- Now the mint leaves.
- The cilantro leaves.
- Finally, the chicken.
- Roll the Lavash up, gently pushing down on the ingredients and making it as tight as you can without ripping the bread (I suggest you use both hands – I had to use one of my hands to take this picture.) and cut in half.
- Serve and Enjoy!