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Winter Warmers... Turmeric Chicken Wraps

Turmeric is known as “Indian Saffron” and is often added to curries and spice dishes for flavour, but it also has some key anti-cancer properties. Curcumin has been well researched as an anti-cancer compounds and many epidemiological reviews have stated that with a daily intake of turmeric, cancer incidence is lower. The brilliant thing about turmeric is it can be added to almost any dish to add a hint of flavour. Cellular studies on cancer cells have shown that curcumin, the main active component in turmeric, may have anti-inflammatory effects, preventing pro-inflammatory transcription of cells. The most promising results have been seen with breast, bowel, stomach and skin cancer cells. Curcumin has also been shown to regulate multiple molecular pathways involved in the development of cancer cells. This means it is the ideal ingredient to use in your cooking!


Turmeric Chicken Wraps:

2 chicken breasts, sliced
1 cup of plain yogurt
1 tbsp lemon juice,
1 tsp turmeric
½ tsp cumin
½ tsp paprika
¼ tsp salt
pinch of cayenne pepper
ground black pepper
1/2 onion, sliced
cucumber, sliced
Tortilla wraps

1. Mix two thirds of the yoghurt with the lemon juice, turmeric, cumin, paprika, salt, cayenne pepper and black pepper together in a large mixing bowl.

2. Add chicken breasts and toss to evenly coat. Cover the bowl with a plastic wrap, and marinate in a fridge for at least an hour.

3. Grill the chicken for about 8 minutes, or until cooked through. Mix with the remaining yogurt and add the cucumber and onions. Spoon into a wrap. 
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