Chicken and Portabella Wraps With Yogurt Sauce

• 2 boneless skinless chicken breasts, cut in bite-sized pieces
• 2 cups fresh spinach leaves
• 1 large portabella mushroom (sliced)
• 1 tablespoon chili-garlic sauce
• 12 teaspoon curry powder, mixed with
• 1 teaspoon water
• 2 tablespoons olive oil
• salt
• 2 cups plain nonfat yogurt
• 12 teaspoon cumin
• 12 cup finely diced cucumber
• 2 tablespoons diced red onions (optional)
• salt and pepper
• 4 large tortillas (I like the whole wheat pita wraps) or 4 large pita bread (I like the whole wheat pita wraps)

1. Heat oil in a medium sized skillet.
2. Add chicken.
3. When chicken is about halfway cooked, add curry powder (diluted with water).
4. Lower heat.
5. Add spinach leaves(you can add a little more oil if needed) portabella, salt and chili garlic sauce.
6. In the meantime, beat yogurt with salt and pepper in a large bowl until smooth.
7. Stir in the remaining ingredients and chill until ready to serve.
8. Cook the chicken mixture for about 10-12 minutes, stirring often.
9. The chicken should be fully cooked (of course) and the spinach and mushrooms will be tender.
10. Fill wraps with chicken mixture and spoon yogurt sauce on top.
11. Serve with chili garlic sauce on the side if desired.

chicken breasts, fresh spinach leaves, portabella mushroom, chiligarlic sauce, curry powder, water, olive oil, salt, nonfat yogurt, cumin, cucumber, red onions, salt, tortillas

Taken from www.food.com/recipe/chicken-and-portabella-wraps-with-yogurt-sauce-124256 (may not work)