Curried Chicken Salad Wrap

It’s the start of another week, and, alas, my flirtation with healthy eating shall continue! Per my trainer’s request, I’ve been keeping a food journal over the past couple weeks, and it’s both hilarious and eye opening. 

What I’ve learned is that on the weekdays I’m actually pretty good…oatmeal at my desk, lots of salads, healthy dinners, etc…

But once the weekend hits…oh lordy…the floodgates are flung wide open. I actually giggled out loud to myself as I penciled in “fried cheese curds” after our recent fair outing. I’m sure my trainer will understand…right?

OK, how about this healthy option instead?

Curried Chicken Salad Wrap
  • 1/2 cup non-fat Greek yogurt
  • 1/4 cup mayonnaise
  • 1/2 teaspoon honey
  • 1 teaspoon white wine vinegar
  • 1 tablespoon curry powder
  • 2 cups diced, cooked chicken breast
  • 2 tablespoons chopped scallion
  • 1/2 cup diced apple
  • 1/4 cup golden raisins
  • 1/4 cup toasted slivered almonds
  • 4 large whole wheat tortillas
  • 1 head butter lettuce
  • salt & pepper
  1. In a small bowl, whisk together the first 5 ingredients. Season with salt & pepper to taste.
  2. In a larger bowl, toss together the chicken, scallions, apple, raisins, and almonds. Pour in the yogurt mixture and mix until thoroughly incorporated with the chicken mixture. (Add the yogurt mixture in batches as you may not need all of it). Adjust seasoning with salt & pepper to taste.
  3. Heat a tortilla over med/high heat in a non-stick frying pan.
  4. Lay the warm tortilla on a flat service, add a bed of 1-2 butter lettuce leaves, and scoop one-fourth of the chicken salad on top of the lettuce. Roll up the tortilla, tucking in the bottom end as you roll. Repeat with the remaining tortillas. 

     Serves 4

PS…in case you were wondering, yes,
the fried cheese curds were totally freaking delicious.

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