12 each 12" Spinach Herb Wraps (10251)
9 oz. Plain Yogurt
5 each Whole Garlic Cloves , minced
2 Tbsp. Ground Coriander
1 1/2 tsp. Ground Cayanne Pepper
2 Tbsp. Paprika
1 each Fresh Lemon , squeezed
24 each Chicken Tenders , cut into 4th's
2 1/2 fl. oz. Vegetable Oil
Saffron-Cashew Basmati Rice , see related recipe
Spicy Creamy Tomato Sauce , see related recipe
1.) Combine yogurt, garlic, coriander, cayenne, paprika and lemon juice in mixing bowl, whisk until smooth. Pour mixture over chicken, rub to incorporate and marinate under refrigeration for up 6 hours.
2.) Pre-heat a griddle or non-stick skillet, remove chicken from marinade and wipe off excess, pat dry. Add oil to pre-heated griddle and sauté chicken until cooked through. Reserve warm in a covered pan on a hot line for assembly.
3.) For one wrap: Spoon 4 ounce of rice onto the top middle third of a warmed Mission® Wrap, top with 10 pieces of chicken, ladle 2 ounces of tomato sauce over the chicken, fold up the bottom and then fold in the sides to form an open ended wrap. Serve in paper sleeve or foil. Repeat for remaining wraps.