Tandoori Chicken Wrap

Preperation

1. In medium bowl, stir together 1/4 cup yogurt, lemon juice, oil, garlic, ginger, curry powder, garam masala, paprika, salt and pepper.
2. Using meat ballet, flatten chicken to 1-inch thickness. Toss chicken with marinade. Cover and refrigerate for at least 4 hours and up to 24 hours.
3. Preheat broiler.
4. Arrange chicken on foil-lined baking sheet (discard marinade).
5. Broil chicken, flipping halfway through, for 10 minutes, or until lightly charred, cooked through and instant-read thermometer registers 165˚F. Let rest for 5 minutes before slicing.
6. Meanwhile, warm tortillas according to package directions.
7. Arrange chicken slices down center of each tortilla, leaving 1-inch border. Top with kale, cucumber, tomato and onion. Drizzle with remaining yogurt and sprinkle with cilantro. Fold up bottoms of wraps over filling, then fold in sides and, starting from the bottom, roll up tightly. Cut in half to serve if desired.

Tips:

Alternatively, grill marinated chicken.

Substitute kale with shredded romaine, spinach or arugula if preferred.

To soften kale, drizzle with olive oil and sprinkle with salt, and massage with fingertips until wilted.