Curried Chicken Salad Wraps Recipe

Curried Chicken Salad Wraps Recipe

  • 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
  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.
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