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U.S. Department of Agriculture
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Curried Chicken Wraps

You can use curry powder in a variety of recipes. In this recipe, it adds a wonderful flavor to the familiar wrap.

Yield
6 servings
Prep time
15 minutes
Ingredients
1/2 cup Greek yogurt (non-fat, plain)
1/2 teaspoon curry powder
1 1/2 cups chicken (boneless, skinless, cooked, 1/4" diced; or 6 ounces)
1 3/4 cups apples (fresh, unpeeled, 1/4" diced; gently wash apples under running water before cutting)
3/4 cup raisins (golden)
6 tortillas (whole-wheat; 8" across, at least 42 grams or 1 1/2 ounces each)
Steps
  1. Wash hands with soap and water for at least 20 seconds.
  2. In a medium bowl, combine yogurt and curry powder. Stir until well-blended.
  3. Using a rubber spatula, fold in chicken, apples, and raisins (see notes).
  4. Place ½ cup chicken salad in the center of each tortilla. Fold each side of tortilla in, then roll up.
  5. Place seam-side down on a cutting board and cut in half.
  6. Serve 2 halves.
Notes
  • Contains milk (yogurt) and wheat (tortillas). Tortillas can be a hidden source of common allergens which include, milk, peanuts, tree nuts, eggs, fish, shellfish, soy, wheat, and sesame.
  • Sesame can appear as an ingredient in foods where it might not be expected (tortillas) and may be included in ingredient statements as “spice” or “flavoring.”
  • If preparing in advance, store chicken salad in an airtight container at 40°F or lower until ready to assemble wraps.
Meal Type: Lunch
Category: 30 Minutes or Less, Kid-Friendly
Food group: Fruits, Protein, Grains
Season: Summer, Fall
Source
Team Nutrition CACFP Easy Recipe Project