With winter often comes a whole kitchen full of hearty and heavy dishes. Sometimes, we just want to sit down to a light and flavorful sandwich packed with fresh veggies to keep our overwhelming holiday meals in check.
This curry chicken salad wrap is a light, refreshing and better-for-you option in the midst of all that rich and decadent food. It would even be a great way to use up leftover turkey.
10 ounce can chopped chicken breast, drained
1/2 medium cucumber, diced
1/4 red bell pepper, diced
1 celery stalk, diced
1 green onion, sliced
3 tablespoons light mayonnaise or Vegenaise
1 teaspoon lime juice
1 teaspoon red curry paste
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Dash of chili powder
Salt and pepper, to taste
4 whole grain tortillas
1 cup lettuce of your choice, chopped
Place all ingredients (except tortillas, lettuce, and cream cheese) into a bowl. Stir well, until everything is nicely mixed and the larger chicken pieces have pulled apart.
Lightly toast or warm your tortillas on the stove top.
Scoop out a quarter of your chicken salad mixture and evenly spread it over the top of the tortilla.
Sprinkle a quarter of your lettuce over the chicken salad.
Now gently, and tightly, roll up your tortilla.
Use a good serrated knife to gently slice the roll into 4 or 6 pieces.
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