1. Arrange Tandoori Chicken, romaine, and Roasted Eggplant Salad on the tortilla. Top with Yogurt and Cucumber Sauce. Roll up.
Yogurt and Cucumber Sauce: To make yogurt cheese, line a yogurt strainer, sieve, or a small colander with three layers of 100% cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve, or colander over a bowl. Spoon yogurt into lined strainer, sieve, or colander. Cover with plastic wrap. Refrigerate for 24 to 48 hours. Discard liquid. Cut the cucumber in half lengthwise. Remove the seeds. Slice the cucumber into 1/4-inch slices. Place slices in a bowl and toss with the 1/4 teaspoon kosher salt. Set aside for 15 to 30 minutes to draw out some of the liquid. Place cucumbers in a colander. Rinse under cold water. Drain on paper towels.**
Meanwhile, using a mortar and pestle, mash garlic with the 1/2 teaspoon kosher salt until a paste forms. In a large bowl combine oil, vinegar, and garlic paste. Stir in yogurt cheese and dried or chopped fresh mint until combined. Fold in drained cucumbers. If desired, garnish with fresh mint leaves. Cover and chill any remaining sauce for up to 24 hours; can be served as dip with pita bread or fresh vegetables.
*Note: Be sure to use yogurt that contains no gums, gelatin, or fillers. These ingredients may prevent the curd and whey from separating to make the yogurt cheese.
**Note: If you are serving this as a dip, chop the cucumber slices after draining them on paper towels.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (348g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 125 (72%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 309.7mg||11 %|
|Potassium 455.3mg||12 %|
|Total Carbohydrate 11.9g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 10.4g|
|Protein 2.1g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 174
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