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!
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
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.
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.