Curried Chicken Salad Wraps

Curried Chicken Salad Wraps
Thinking about the upcoming Memorial Day weekend? Looking for something new to pack for lunch in the park or by a lake? These salad wraps include spinach and tomatoes as well as a whole grain option for the tortilla. If you have a table, consider assembling the wraps when you are ready to eat. Be sure to keep all the ingredients cool while you are enjoying the day!

Ingredients: Wrap
  • 1/2 cup fat-free or low-fat mayonnaise dressing or salad dressing
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon ground black pepper
  • 2 cups chopped cooked chicken breast (about 10 ounces)
  • 1/4 cup sliced green onions
  • 4 romaine leaves or 8 fresh spinach leaves
  • 4 7-inch whole wheat flour tortillas
  • 1 medium tomato, chopped
  1. In a medium bowl, combine mayonnaise dressing, curry powder, and pepper. Stir in chicken and green onion. Cover and chill for 2 to 24 hours.
  2. To assemble, place a romaine leaf or two spinach leaves on each tortilla. Top with chicken mixture and tomatoes. Roll up; cut in half to serve. Makes 4 wraps
  • Curry Chicken Salad Tomatoes: Prepare as directed in step 1. To serve, cut a thin slice from the top of each of 4 large tomatoes. Using a spoon, scoop out center of each tomato, leaving a shell. Spoon about 1/2 cup of the chicken mixture into each tomato shell.
Makes 4 servings

Per Serving: 246 calories, 5 gm fat, 18 gm carbohydrate, 9 gm fiber, 28 gm protein, 537 mg sodium

Originally published as Kentucky Spoon Bread in Country October/November 2006, p51. Accessed: