Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Stonyfield Farm All Natural Fat Free Plain Yogurt

  2. 2 tablespoons 30ml Fresh lemon juice

  3. 3/4 teaspoon 3.8ml Garlic salt

  4. 3/4 teaspoon 3.8ml Curry powder

  5. 1/4 teaspoon 1 1/3ml Chili powder

  6. 1 lb 454g / 16oz Raw boneless skinless chicken breast - cut 1 1/2" chunks

  7. 4 lbs 1816g / 64oz Fat-free flour tortillas (medium)

  8. 1 cup 237ml Arugula

  9. 3/4 cup 177ml Roasted red peppers

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large bowl, combine yogurt, lemon juice, garlic salt, curry powder and chili powder. Measure out 1/2 cup of sauce and refrigerate. Add chicken to remaining sauce; coat well and marinate in refrigerator for 1 to 3 hours. Preheat grill. Thread chicken onto 4 metal skewers; discard marinade. Cook chicken until no longer pink in center, about 10 minutes per side. Remove chicken from skewers and place equal amounts down center of each tortilla. Top each with 1/4 of arugula leaves, 1 roasted pepper and 2 tablespoons of reserved yogurt sauce. Fold in bottoms of tortillas and roll up. This recipe yields 4 servings. Points® Value: 5


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