Teresa's Recipes
Curried Chicken Salad Wraps
These Curried Chicken Salad Wraps are a delightful fusion of flavors and textures, combining the warmth of aromatic curry spices with the crunch of fresh vegetables and the creaminess of a yogurt-mayonnaise blend. Perfect for lunch or a light dinner, these wraps are not only satisfying but also packed with nutrients. The combination of juicy chicken, sweet dried cranberries, and crunchy sliced almonds creates a symphony of taste in every bite. Plus, they are simple to prepare, making them an ideal option for meal prep or picnics!
Ingredients
- 2 cups, shredded Cooked chicken breast
- 1/2 cup Greek yogurt
- 1/4 cup Mayonnaise
- 2 teaspoons Curry powder
- 1 tablespoon Lemon juice
- 1/4 cup, chopped Green onions
- 1/2 cup, diced Celery
- 1/3 cup Dried cranberries
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- 8 large, for wrapping Lettuce leaves
- 4, 10-inch Whole wheat tortillas
- 1/4 cup, for topping Sliced almonds
Dietary Notes
- Servings: 4
- Dish Type: Lunch
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 400
- Fat: 18g
- Carbs: 40g
- Protein: 25g
- Sodium: 450mg
- Sugar: 5g
Instructions
- In a large mixing bowl, combine the shredded chicken, Greek yogurt, mayonnaise, curry powder, lemon juice, chopped green onions, diced celery, dried cranberries, salt, and black pepper. Stir well until all ingredients are evenly coated.
- Lay out the whole wheat tortillas on a clean surface.
- Place a generous lettuce leaf on each tortilla, ensuring it covers most of the surface.
- Divide the curried chicken salad mixture evenly among the tortillas, spreading it out over the lettuce leaves.
- Sprinkle the sliced almonds on top of the chicken salad for added crunch.
- Carefully roll each tortilla tightly, tucking in the sides to secure the filling as you go.
- Slice the wraps in half diagonally and serve immediately, or refrigerate for later enjoyment.