3 T. orange juice
1 tsp. ground cumin
1 tsp. turmeric
1/4 tsp. red pepper flakes
1/2 tsp. coriander
2 cloves garlic
1 tsp. fresh ginger
3/4 pound boneless, skinless chicken breast, diced
2 tsp. sesame oil
2 cups carrots, julienned
8 green onions
1 cup chopped green pepper
4 soft 10-inch tortillas (Note, these aren’t included in the nutritional information)
1/4 cup mango chutney
1/4 cup non-fat yogurt

Combine orange juice, ground cumin, turmeric, red pepper flakes, coriander, garlic and ginger in a medium bowl and stir to mix. Add chicken, stirring to coat. Cover mixture and marinate in the refrigerator for at least 40 minutes. In a small bowl, mix mango chutney with yogurt, and set aside. Heat 2 tsp. sesame oil in a non-stick skillet over medium heat. Add chicken and cook until it is still slightly pink. Add carrots, green peppers and green onions. Sauté until chicken is cooked and vegetables are hot. Stir in cilantro leaves. Briefly microwave tortillas before filling. Spread 2 T. of the mango chutney/yogurt mixture on each warm tortilla. Top each with a fourth of the chicken/vegetable mixture. Roll up each tortilla by folding one edge over the top of the mixture, folding the sides inward, and finally rolling it up tight like an envelope.

Yield: 4 servings
Serving Size: 1/4 recipe. Nutritional information does NOT include the tortilla.

Calories: 160
Fat: 2.8g
Fiber: 1g

Note: I used small whole wheat tortillas that are 50 calories and 8g of fiber. Because tortillas can vary so much, I didn’t include them in the nutritional information.

This is a recipe I have collected in the attempt to find uses for the dozens of sauces and relishes I have collected. This weeks focus is Mango Chutney. I am learning that I don’t really like the spicy sweetness of chutney though, and won’t be picking up another jar when the current one is used up.