Curried Chicken Salad and Apple Wraps
This fresh and zesty Curried Chicken Salad and Apple Wraps recipe combines tender shredded chicken, crisp green apples, and creamy curry yogurt dressing for a quick and flavorful meal perfect for lunch or a light dinner.
Ingredients
Main ingredients
- 2 cups shredded cooked chicken from ButcherBox or rotisserie chicken
- 1 medium green apple unpeeled, chopped into half inch cubes
- 4 scallions green and white parts, chopped fine
- 5 ounces plain nonfat Greek yogurt about half cup
- 5 ounces mango chutney about half cup
- 1 teaspoon curry powder
- 1 lime lime zest
- 0.5 lime lime juice about a tablespoon
- 4 tortillas your favorite kind
- to taste shredded lettuce for crunch and freshness in wraps
Instructions
Instructions
- Start by waking up your pressure cooker. Though you ain’t cooking chicken from raw here, the sealing ring better be clean and properly seated to keep that steam where it belongs.
- In a large bowl, toss together the shredded cooked chicken, diced green apple, and chopped scallions. It’s a quick mix, but try not to squish those apples too much.
- Grab a small bowl and whisk the Greek yogurt, mango chutney, curry powder, lime zest, and lime juice until they’re good and blended.
- Pour that creamy curry mixture right over the chicken mix, then stir till every bit is coated nicely.
- Lay out your tortillas on a clean surface. Throw a good handful of shredded lettuce right in the middle of each one, spreading it out just a bit.
- Scoop enough curried chicken salad on top of the lettuce to give a filling but not overstuffed wrap.
- Roll each tortilla tight, making sure none of the tasty filling escapes and the wrap holds together crisp and neat. If you like, cut the wraps in half so they’re easier to pick up or share. Serve right away or pop them in the fridge if you’re eating later.
Notes
Wrap leftovers tight in plastic wrap or store in airtight containers to keep that chicken salad fresh and the apples crisp. Keep the wraps in the fridge and try to eat within 2 days so the lettuce and apple don’t get soggy or limp. Leftover chicken salad also works great as a topping on crackers or in pita pockets.