Ingredients
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1 tbsp curry powder
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½ cup plain yogurt
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1 lb boneless, skinless chicken breasts
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1 red onion
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6 oz napa cabbage
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6 oz frozen mango, thawed
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2 limes
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1 tbsp canola oil
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8 oz frozen butternut squash, thawed
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8 (8-inch) flour tortillas
Steps
1
1 Mix together the curry powder and yogurt in a large bowl. Slice the chicken into thin strips and toss with the yogurt marinade.
2
Meanwhile, chop the onion and set aside. Finely slice the cabbage and drain the mango. In a bowl, combine the mango, cabbage, and juice of 1 lime. Season with salt and pepper. Cut remaining lime into wedges.
3
Heat the oil in a skillet over medium heat and stir-fry the chicken for 2 min. Add the onion and cook for about 3 min, or until it begins to soften. Add the squash and sauté for 5 min. or until heated through.
4
Warm the tortillas according to package directions. Divide the chicken mixture among the tortillas, top with some of the cabbage, and roll up. Serve with the remaining salad and lime wedges.
