Curried Chicken Salad Wraps

When I was in college, my roommate and I quickly learned that the food at the graduate school cafeterias was much better than our dorm food. So we'd go to the medical school sometimes, but most of the time we chose to eat at the School of Management because of its proximity to us.


Every day for lunch, they'd offer a different kind of wrap, made to order. One of my favorites was an Indian inspired wrap - it had curried chicken in it, rice, and some type of chutney.


When I saw this recipe from Cooking Light, I was reminded of the wraps that I had grown to love in college, and thought I could adapt this recipe to replicate them. I really can't remember if there were grapes or apples in them, but I just used apples because that's what I had on hand. I have to say that I was pleasantly surprised with how well these turned out. They weren't exactly like what I remember, but they're pretty close.


So, if you're looking for a quick dinner idea, or something different to pack for lunch during the week, give these wraps a try.

Curried Chicken Salad Wraps
adapted from Cooking Light

click here for printable recipe

6 tablespoons reduced-fat mayonnaise
1/2 teaspoon grated orange rind
1 1/2 teaspoons orange juice
1 teaspoon curry powder
1/2 teaspoon grated peeled fresh ginger
2 1/2 cups diced roasted skinless, boneless chicken breasts (about 3/4 pound) (I used 1 pound and it yield 2 cups)
3/4 cup seedless green grapes, halved (I used diced apples)
1/4 cup diced dried apricots (I used 5 pieces)
1/4 cup thinly sliced green onions (I used finely diced red onions)
2 tablespoons chopped unsalted cashews (I don't like nuts so I omitted these)
1 tablespoon chopped fresh parsley (I used 1 tsp dried parsley)
4 (6-inch) naan breads (I used flour tortillas but if you want a good naan recipe, click here)
3 cups trimmed watercress (I omitted this but would like to use it next time)
4 tbsp chutney (I used Hot Peach & Apple Chutney)
1 cup cooked rice (basmati would be best but you can use white rice too)

Combine first 5 ingredients in a large bowl; stir with a whisk. Add chicken and next 5 ingredients (through parsley) to mayonnaise mixture, tossing to coat.

Heat naan according to the package directions, if desired.

Spread 1 tablespoon of chutney across one side of your naan/tortilla. Layer on about 1/4 cup cooked rice. Spoon about 3/4 cup chicken mixture onto each naan (or tortilla). Top with 3/4 cup watercress; fold over (or roll up wrap tightly if using tortillas. Cut diagonally in half.)

Yield: 4 servings (serving size: 1 sandwich/wrap)