Tangy Turmeric Chicken Wraps

image courtesy allrecipes

1 c plain yogurt
1/2 onion, chopped
2 Tbsp lemon juice
1 Tbsp ground turmeric
1/4 tsp ground cumin
1/2 tsp paprika
1/2 tsp salt
1/8 tsp ground ginger
1/8 tsp cayenne pepper
ground black pepper to taste
2 skinless, boneless chicken breast halves - cut into strips
1/4 cup water
1 tsp vegetable oil
4 pita breads (Or tortillas)
1 medium cucumber, diced
1 bunch fresh parsley, finely chopped

Directions
1.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.
2.Preheat large skillet to medium high, and lightly oil the skillet. Remove the chicken from the marinade, and shake off excess.
3.Cook the chicken until well-browned and no longer pink in the center, 5 to 7 minutes.(You can help to keep chicken moist by place a pot lid over chicken as it cooks.) Cut the chicken into bite-sized pieces. Set aside.
4.Pour the water, oil, and remaining marinade into the same skillet and carefully 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.
5.Serve chicken on the pita breads, and top with cucumber and parsley.


"I put in less turmeric and way more cumin...i often just serve the onions fresh instead of cooking with the sauce...serve with parsley, cucumbers, and tzatziki sauce" ~Ashleigh Johnson

Recipe courtesy Ashleigh via allrecipes