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Curried Chicken Salad Wraps Recipe

Cookstr
Course: Main Course
Total Time: Under 1 Hour
Skill Level: Easy
Cost: Moderate
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Curried Chicken Salad Wraps

Photo by: Joseph DeLeo

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.

Yield: Makes 6 wraps

INGREDIENTS
  • 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

Directions

1. 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.

2. For curry sauce, in a small bowl combine the mustard, mayonnaise dressing, sour cream, honey, curry powder, vinegar, salt, cinnamon, and pepper. Set aside.

3. Cut the chicken breasts into thin strips. In a medium bowl combine the chicken, cranberries, almonds, and scallions.

4. 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.

Notes

If 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.


© 2004 Meredith Corporation
NUTRITIONAL INFORMATION

Nutrition Faces per half wrap: 234 cal., 8 g total fat (1 g sat. fat). 29 mg chol.. 562 mg sodium, 27 g carbo., 3 g fiber, 16 g pro.

Daily Values: 7% vit. A, 5% vit. C, 5% calcium, 11% iron

FROM THE KITCHEN OF...

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