Grilled Chicken with Peach Chutney Lavash Wrap

Directions Print

Hill Country Peach Chutney

1. In hot skillet, lightly sauté ¼ inch diced onions, ¼ inch diced peppers, and all spices. Flambé with Peach Schnapps. Toss in ½ inch diced peaches, and sauté. Add vinegar, brown sugar, and honey. Simmer for 10 minutes. Add walnuts. Pour into sterilized jar. Refrigerate.

Grilled Chicken with Peach Chutney Lavash Wrap

1. For the chicken, cut the chicken leg meat in to 3 pieces. Marinade the chicken in a bowl with the yogurt, curry powder, lemon zest and juice. Season with salt and pepper. Marinate for at least 1 hour. Cook on the grill or broil in the oven. When done slice in ½ inch strips. Reserve hot.
2. For the garnishes, shave the onions, clean the cilantro and mix with the roasted red peppers set aside.
3. For the plate, grill the lavash place 2 ounces of the Hill Country Peach Chutney in the middle of the wrap place the cooked chicken leg meat and garnish with the onion pepper mixture on top. Roll the lavash and place on the grill or flat top to seal. Serve with fries and enjoy.