Curried Chicken Salad Wraps

>> Thursday, September 27, 2012


Curried Chicken Salad Wraps


This is a great recipe if you're looking for new ways to use up leftover chicken (or turkey, or pork...any white meat, really). You can whip this together in a few minutes and it makes a delicious light lunch or dinner. Add as many extra veggies as you'd like.

If you don't have any leftover chicken, drained canned chicken will work, or you can broil two skinless, boneless chicken breasts instead.

For the curry, I would recommend Penzey's Sweet Curry Powder. We were introduced to Penzey's spices when a friend gave us the 21-piece American Kitchen gift crate as a wedding present. It was an inspired gift to give to foodies. Every time we use one of the spices or herbs - and we still have some left, eight years later - we have thought about Ahna and John. Delicious memories.

Ingredients

2 cups cooked chicken, cubed
2/3 cup chopped celery
1/2 cup minced white onion
1/3 cup sliced almonds
1/3 cup raisins
1/2 cup fat-free mayonnaise
1/2 cup fat-free plain yogurt
1 1/2 teaspoons sweet curry powder
1/2 teaspoon garlic powder (most of the time we use fresh minced garlic, but we like a more mellow garlic taste in this recipe)
Dash of salt and pepper
12 romaine lettuce leaves, ribs removed
6-12 low fat whole wheat tortillas

Directions

In a medium-sized mixing bowl, stir together the chicken, celery, onions, almonds, and raisins. In a separate bowl, beat together the mayonnaise and yogurt. Stir in the curry powder, garlic, salt and pepper until well blended. Pour the mayo mix into the chicken mixture and stir it well. Refrigerate for 30 minutes.

Bend a package of flour tortillas back and forth a couple of times so that they unstick from each other. Open the bag and heat the tortillas in a microwave oven for 30 seconds, or until warm and pliable. Alternatively, you can heat the tortillas on a flat ungreased griddle for 1-2 minutes on each side, until they begin to bubble but before they are toasted.

Place two romaine leaves on a tortilla. You can double up the tortillas if they are thin and break easily. Serve 1/4 to 1/3 cup of chicken mixture on each tortilla. Fold over 2" of the bottom edge of the tortilla over the mixture. Wrap the right side over the left. Pick up the wrap and eat from the open side.

Serves 3-4.

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