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.
Ingredients
- 1 ½ lb chicken breast boneless, skinless, butterflied
- 1 tsp Kosher salt
- 2 Tbsp cilantro chopped
- 1 jalapeno cored, seeded, and sliced
- 1 tsp peppercorns whole
- 1 bay leaf
- ½ tsp curry powder
Yogurt dressing
- 6 oz Greek yogurt
- 2 tsp curry powder
- 1 dash allspice
- 1 tsp Kosher salt
Other
- 1 cup spinach fresh
- 6 tortilla shells
- ⅓ cup cashews coarsely chopped
- ¼ cup red onion diced
- 2 Roma tomatoes seeded, cored, diced
Instructions
Prepare the chicken:
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In a skillet on medium heat, place chicken, salt, cilantro, jalapeño, peppercorns, bay leaf, and curry powder. Add 1 cup of water, stir and cover. Cook for about 15-20 minutes, or until internal temperature is 165°F. Flip the chicken over half way through the cooking time.
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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.
Prepare the yogurt sauce:
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While the chicken cooks, mix yogurt, curry, allspice, and salt in a bowl. Place in the refrigerator until ready to use.
Prepare the chicken filling:
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When the chicken is cold, cut into small pieces and place in a bowl. Slowly mix in the yogurt sauce and coat evenly.
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Next, mix in the diced onions, and tomatoes.
Assemble the wraps:
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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.
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Fold in the two sides so they overlap, then roll from the bottom up.
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Slice each wrap diagonally.