Chicken Curry and Turmeric Salad Wrap recipe

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Ingredients

½ cup light mayonnaise (such as Fred Meyer®)
1 lime, juiced
1 tablespoon Madras curry powder
1 tablespoon ground turmeric
½ teaspoon ground cayenne pepper
1 pound cubed cooked chicken breast tenders (such as Foster Farms®)
1 Honeycrisp apple, chopped
½ cup raw slivered almonds, chopped
5 whole-wheat tortillas (such as Mission®)

Nutrition Info

432.3 calories
carbohydrate: 36.5 g
cholesterol: 76.5 mg
fat: 21.2 g
fiber: 4.9 g
protein: 31.6 g
saturatedFat: 3.7 g
servingSize: -
sodium: 445.6 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine mayonnaise, lime juice, curry powder, turmeric, and cayenne pepper in a bowl. Fold in chicken, apple, and almonds.

  2. Spoon a scoop of chicken salad mixture in a line across the middle of each tortilla. Fold opposing edges of the tortillas to overlap the filling. Roll 1 of the opposing edges around the filling.

Recipe Yield

5 wraps

Recipe Note

This chicken curry wrap is a low-calorie, high-protein, and fast meal option for people who are trying to eat healthy. The salad recipe has a playful twist on the spice flavors with the added turmeric and cayenne. You may refrigerate it to allow it to flavor through, or serve immediately.

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