Curry Chicken Naan 'Wraps'

• 1/4 cup plain greek yogurt
• 1/8 cup cucumber diced
• cilantro Dried
• salt
• black pepper
• 2 chicken breasts thin sliced
• curry powder
• chili powder
• crushed red pepper
• cilantro Dried
• ground ginger
• cumin
• salt
• black pepper
• 2 tablespoons extra virgin olive oil
• 1 clove garlic minced
• 2 pieces naan

1. Directions for the tzatziki: In a small bowl, mix all of the ingredients together. Cover, and place in fridge for at least 30 minutes before serving time.
2. Directions for curry chicken wraps: Season both sides of the chicken breasts with curry, chili powder, crushed red pepper, cilantro, some ginger, cumin and salt and pepper (be careful to use only a little ginger). Heat olive oil in a saute pan, and place chicken in pan once oil is hot. Brown chicken on both sides; then add garlic. Cover pan with tin foil and place in 375* oven for 7 to 8 minutes. Once chicken is cooked through, let cool on counter (still covered) and turn oven to 400*. Rub a little bit of olive oil on the Naan, and place on a cookie sheet. Cook for 2 to 3 minutes. Let Naan cool for 1 to 2 minutes, and then slice chicken, lengthwise. Add one sliced chicken breast to each piece of Naan, a

greek yogurt, cucumber, cilantro, salt, black pepper, chicken breasts thin, curry powder, chili powder, red pepper, cilantro, ground ginger, cumin, salt, black pepper, extra virgin olive oil, garlic, naan

Taken from www.yummly.com/recipe/Curry-Chicken-Naan-_wraps_-1653950 (may not work)