A delicious and healthy combination of grilled chicken and summer vegetables with a creamy yogurt cilantro dressing.
| Dressing | ||
|---|---|---|
| 2 | clove | of garlic |
| 1 | bunch | of cilantro |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| juice of one lime | ||
| 1 | tsp | chili powder |
| 1 | tsp | black pepper |
| Salt to taste | ||
| Chicken Wraps | ||
| 4 | chicken breasts (boneless, skinless) | |
| 2 | tsp | cumin |
| 2 | tsp | chili powder |
| Salt and pepper to taste | ||
| 2 | tbsp | olive oil (divided) |
| 3 | summer squash | |
| 3 | zucchini | |
| 1 | red onion | |
| 1 | red pepper | |
| 1 | yellow pepper | |
| 4 | wheat tortillas | |
Season chicken breasts by rubbing with cumin, chili powder, salt, pepper and 1 tbs. olive oil. Marinade chicken breasts for 30-40 minutes. While chicken is marinating, slice the squash lengthwise, slice onion into 1/4 inch rings, and toss squash, onions and whole peppers with remaining olive oil. Grill these items and then allow to cool. Peppers will take slightly longer, they should be grilled until they are black. Once peppers are blackened, rinse away the charred skin, and then slice into strips. Slice squash halves into 1/2 inch pieces. Grill chicken next, and once done, allow to cool, slice into strips. To serve, place grilled vegetables and chicken into a whole wheat tortilla and top with cilantro yogurt dressing.
Place garlic and cilantro into a food processor and chop into semi-coarse pieces. Add yogurt, lime juice, chili powder and black pepper and blend. Adjust taste by adding salt. Chill and reserve.