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Curry Rub Chicken Wraps

A simple take on a classic Indian dish, this version gets a dose of bright flavor from mandarin oranges and crunch from celery.

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  • Yields: 4 wraps
  • Prep: 5 mins
  • Slow Cook: 4 1/2 hours (low) or 2 1/4 hours (high)

Curry Rub Chicken Wraps

Directions

  1. Coat a 3- to 4-quart slow cooker with cooking spray. In a small bowl combine curry powder, ginger, cumin, garlic powder, onion powder, crushed red pepper, and salt. Sprinkle evenly over both sides of chicken thighs; rub in with your fingers.
  2. Arrange the orange slices on bottom of slow cooker, if necessary, overlapping slightly. Top with chicken thighs.
  3. Cover and cook on low-heat setting for 3 1/2 to 4 hours or on high-heat setting for 2 1/4 hours.
  4. Transfer chicken to a cutting board. Using two forks pull chicken apart into shreds. Remove and discard the orange slices, leaving the pan drippings in slow cooker. Return chicken to pan drippings.** Stir in the mandarin orange sections.
  5. Serve chicken mixture on naan bread. Top with celery; roll up to eat.

From the Test Kitchen

*

Look for whole wheat naan in the bread section of your grocery store. Substitute in flat bread if you are unable to find naan.

**

If you like, serve chicken without pan drippings.

Nutrition Facts (Curry Rub Chicken Wraps)

  • Per serving:
  • 357 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 94 mg chol.,
  • 461 mg sodium,
  • 44 g carb.,
  • 7 g fiber,
  • 14 g sugar,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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