Curried Chicken Salad Wraps
Looking for a way to repurpose leftover cooked chicken or turkey? Toss it with a sprightly curry sauce, tuck it into a whole wheat wrap, and no one will be the wiser. If you're lacking leftovers, prepare chicken breasts as directed in the recipe.
NotesIf sandwiches have become ho-hum in your home, branch out a little. Package your kids favorite sandwich "insides" in something new, like whole wheat tortillas or pita bread. Or add a surprising new flavor with a fresh herb or a new green, such as arugula, watercress, or spinach.
Total Timeunder 1 hour
Recipe Coursemain course
Dietary Considerationpeanut free, soy free
Taste and Texturecreamy, fruity, meaty, nutty, savory, tangy
Type of Dishsandwich
- 4 boneless skinless chicken breast halves
- 1 tablespoon vegetable oil
- 2 tablespoons Dijon mustard
- 2 tablespoons light mayonnaise dressing
- 2 tablespoons light sour cream
- 2 tablespoons honey
- 2 teaspoons curry powder
- 2 teaspoons white wine vinegar
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon black pepper
- ½ cup dried cranberries or raisins
- ½ cup chopped almonds, toasted
- ½ cup sliced scallions
- 6 10-inch whole wheat tortillas
- 2 cups baby spinach
Preheat oven to 350°F. Rub the chicken breasts with the oil, then season both sides with a little salt and pepper. Place in a shallow baking pan and bake for 15 to 20 minutes or until no longer pink in the center. Set chicken aside to cool.
For curry sauce, in a small bowl combine the mustard, mayonnaise dressing, sour cream, honey, curry powder, vinegar, salt, cinnamon, and pepper. Set aside.
Cut the chicken breasts into thin strips. In a medium bowl combine the chicken, cranberries, almonds, and scallions.
Add the curry sauce to the chicken mixture and mix well. Place about ¾ cup of the chicken mixture on each tortilla, then top with some of the spinach. Roll up and halve crosswise.
2004 Meredith Corporation