A couple weeks ago John and I went out to dinner; it’s not a frequent occurrence in our house so we always try to go somewhere new or splurge a little.  We hit up this little Mexican restaurant in Forest Hills that is always PACKED when we try to get in.  This time, we were smart though, we went early, before we were hungry, and didn’t mind waiting the 20-30 minutes prior to being seated.  It was a nice evening to sit outside and watch the world pass you by.

When we finally did get seated, we knew that we had to try the margaritas.  The waitress came over and John ordered a margarita on the rocks, no salt.  Then, it was my turn.  “I’ll have the exact same thing...except frozen, oh and salt".  Silence as I thought about that for a minute.  Realizing that I sounded ridiculous, I looked up at her and said, so in reality, NOT AT ALL the same thing!  Everyone had a good laugh.

When I went to make these wraps, I had a similar thought.  These are the EXACT same things as the spicy chicken pitas I made a couple weeks ago.  But in reality, not even close.  Sure they both feature chicken, tomatoes, onions, and yogurt sauce, but the similarities end completely and abruptly there.  These are nicely spiced (okay, I might have upped the spices from the recipe), and are a light, yet filling meal.  I made them into wraps because we got this great Lavash bread from our local market that we’ve been using for everything (Lavash pizza, wraps, etc.)!  They were such a different yet easy take on Indian that even John had to admit they were a great choice!  Practically the same as the spicy chicken pitas...but really different!

Indian-Spiced Chicken Wraps (adapted from here)
Serves:  2
1 chicken breast (approximately 1/2 pound)
2 tablespoons garam masala, divided
1 teaspoon chili powder
2 teaspoons garlic powder, divided
1/2 cup thinly sliced cucumber
1/3 cup non-fat plain greek yogurt
1 tablespoon chopped fresh cilantro
1 teaspoon lemon juice
2 whole-wheat wraps
1/4 cup romaine lettuce
1 small tomato, thinly sliced
1/4 cup red onion, thinly sliced

Preheat the grill to medium-high heat.  Rub chicken with 1 1/2 tablespoons garam masala, chili powder, and garlic powder.  Grill the chicken about 5 minutes on each side, until fully cooked through.  Let the chicken rest for 3-5 minutes.

Meanwhile, combine cucumber, yogurt, cilantro, lemon juice, and the remaining garam masala in a small bowl.  Spread evenly over each of the wraps. 

Thinly slice the chicken and divide evenly in the wraps.  Fill wraps evenly with lettuce, tomato, and onion.  Roll up the wraps, cut each in half, and serve immediately. 

Until the next time my oven is on...