Recipe - Tandoori Chicken Wrap

1 teaspoon Butter or margarine
Cooking spray
2 cup Chopped onion
One half cup Chopped green pepper
1 4.5 ounce can chopped green
chiles; drained
1 small Clove garlic; minced
1 One half teaspoon Cumin seeds
1 teaspoon Ground coriander
One fourth cup Cider vinegar
4 cup Shredded cooked chicken
breasts
2 tablespoon Brown sugar
1 ounce Unsweetened chocolate;
grated
1 12oz bottle chili sauce
1 cn (10.5 oz) lowsalt chicken
broth
1 cn (11.5 oz) refrigerated corn
bread twists

Preheat oven to 375°. Melt margarine in a large nonstick skillet coated
with cooking spray over mediumhigh heat. Add onion, peppers and garlic and
saute 5 miutes. Stir in cumin and coriander, and cook 2 minutes. Stir in
vinegar, scraping skillet to loosen browned bits. Add the chicken and the
next 4 ingredients (chicken through broth), and cook 15 minutes or until
thick, stirring occasionally. Spoon chicken mixture into 11x7inch baking
dish coated with cooking spray.

Unroll corn bread dough, separating into strips. Place strips in a lattice
fashion over chicken mixture. Bake at 375° for 25 minutes or until golden
brown; let stand 15 minutes before serving.

NOTES : Per serving: cals 394 fat 12g fiber 1.7g points 9

Recipe by: Cooking Light January/February 1998

Posted to MCRecipe Digest by The Taillons taillon@access.mountain.net on
Mar 29, 1998