Wrap it up baby!
It seems that everyone, everywhere is eating wraps these days. And, why not? They are tasty and handy; plus the possibilities are endless. Just for you today, I’ve made creamy curry chicken salad wraps. They are good enough for lunch and dinner.
Actually we’re getting together with some friends tonight, and I was asked to bring an appetizer. Yeah, did I mention that wraps can double up as an app too? I am cutting them up into smaller pieces, and putting them on a pretty tray. Voila! I’ll have an awesome app to share.
I decided to use spinach leaves because they add a nice color punch. Yellow and green are great together. The added nutrition is not a bad deal either. Cashews add an interesting crunchy texture.
For this recipe, I am using my very own curry blend. I am into creating my own spice blends because you can customize to your tasters. It also lets you be creative, and there is a lot of creativity in cooking.
If you’re trying to cut down on carbs, try some gluten free tortilla shells, or Bibb lettuce.
I hope you get to make these creamy curried chicken salad wraps soon. Let me know what you think.
Creamy Curry Chicken Salad Wraps
A savory and healthy chicken salad in a creamy Greek yogurt and curry dressing. Perfect for a light lunch or dinner. Can be wrapped in a tortilla shell, or placed on a lettuce leaf.
- 1 1/2 lb chicken breast boneless, skinless
- 1 tsp Kosher salt
- 2 Tbsp cilantro chopped
- 1 jalapeno cored, seeded, and sliced
- 1 tsp peppercorns
- 1 bay leaf
- 1/2 tsp curry powder
- 6 oz Greek yogurt
- 2 tsp curry powder
- 1 dash allspice
- 1 tsp Kosher salt
- 1 cup spinach fresh
- 6 tortilla shells
- 1/3 cup cashews coarsely chopped
- 1/4 cup red onion diced
- 2 Roma tomatoes seeded, cored, diced
In a skillet, place chicken, salt, cilantro, jalapeno, peppercorns, bay leaf, and curry powder. Add 1 cup of water, and cover. Cook for about 15-20 minutes, or until internal temperature is 165'F.
- While the chicken cooks, mix yogurt, curry, allspice, and salt in a bowl. Place in the refrigerator until ready to use.
Once the chicken is cooked, remove from heat and place on a cutting board and allow it to come to room temperature. Discard liquid and solids.
Place in the refrigerator and cool completely.
When the chicken is cold, cut into small pieces and place in a bowl. Slowly mix in the yogurt sauce and coat evenly.
Next, mix in the diced onions, and tomatoes.
To assemble the wraps
Place a few spinach leaves on top of the tortilla shell.
Evenly distribute the chicken salad on top of the spinach, then sprinkle with the chopped cashews.
Fold in the two sides so they overlap, then roll from the bottom up.
- Slice each wrap diagonally.