2 whole chicken legs, about 1 3/4 pounds 4 cups chicken stock 1/4 cup chopped lemon grass 8 ounces low-fat plain yogurt 2 teaspoons chopped lime zest 2 teaspoons fresh lime juice 1 teaspoon curry powder 1/4 cup sliced green onions 1/4 cup diced red bell pepper 1/4 cup diced celery 2 tablespoons chopped cilantro plus 8 whole sprigs 1 teaspoon salt 4 pieces nan 1/4 cup chopped salted peanuts 1 lime cut into wedges for garnish

Step 1 Place chicken legs, chicken stock and chopped lemon grass in a medium saucepan. Bring the stock to a gentle simmer over low heat. Poach the chicken for 30 to 40 minutes until cooked through. Remove from the stock and cool. Remove the skin and bones and shred the meat into bite-sized pieces.

Step 2 While the chicken is cooking, stir together the yogurt, lime zest, lime juice and curry powder. Add the green onions, red pepper, celery, chopped cilantro and salt. Gently stir in the shredded chicken.

Step 3Place the nan in a 350-degree oven on the rack and heat until warm but still flexible, 1 to 2 minutes. Do not allow it to crisp.

Step 4Place each piece of nan on a plate and spoon one-half cup of chicken salad on top. Sprinkle with 1 tablespoon chopped peanuts and lay 2 sprigs cilantro on top, extending out the sides. Roll the nan around the filling.

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