CURRY CHICKEN SALAD WRAPS

What’s a girl to do with a whole rotisserie chicken and extra time on her hands? Break that bird down and eat chicken for a week I suppose! I didn’t get tired of chicken because I made flavorful and creative meals that didn’t take too much time.

For example, these curry chicken salad wraps. Luckily, I had most of the ingredients already. Honestly, if you have curry powder, mayonnaise, and parsley, you have a great foundation. If you’d really like to embellish, feel free! I certainly did. I included two of my Trader Joe’s secret weapons: honey roasted almonds and dried cranberries.

Curry is a spice blend that originated in the Indian subcontinent. Thanks to the spice trade hundreds of years ago, many nations have their own interpretation. I love the fusion of traditional and modern and my take on the classic curry chicken salad is leaning more towards modern.

Since I used rotisserie chicken, I didn’t have to fuss over seasoning and cooking. Plus, I was able to use a mix of light and dark meat. I also used a mix of nuts to provide texture. Pistachios are usually found in Indian dishes, but almonds...not so much. To be honest, I needed an extra bit of crunch because the pistachios do soften in the salad after some time. Another twist is the use of cranberries in lieu of traditional grapes or raisins.

curry chicken salad wrap

serves 2-4, 15 min prep time + chilling time


INGREDIENTS

½ lb cooked chicken, shredded or cubed

2 tablespoons curry powder

1/4 cup low fat mayonnaise

1 tablespoon olive oil

1/4 cup parsley, chopped

1/8 cup scallion, sliced (white and green parts)

handful dried cranberries

handful pistachios, roughly chopped

handful toasted sliced almonds (optional)

10” flour tortillas

lettuce

sea salt and freshly ground black pepper, to taste

METHOD

Combine the mayonnaise, curry powder, and olive oil in a large bowl.

Add the chicken, parsley, scallions, cranberries, and almonds (if using). Mix thoroughly. Adjust measurements if you’d like. For a “wetter” salad, add more mayonnaise or olive oil. Top off with salt and pepper.

Place in refrigerator for at least an hour.

To make the wraps, place your choice of lettuce on the tortilla wrap then scoop the salad on top. Roll it up and serve!

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