Curried Chicken Salad Wrap

Updated on May 14, 2016

This is one of the best things I have ever eaten.

5 stars from 1 rating of Curried Chicken Salad Wrap

Curried Chicken Salad Wrap

Cook Time

Prep time: 2 hours
Ready in: 2 hours
Yields: 8 Wraps


  • 1 Whole Fryer Chicken
  • 2 stalks Celery, Finely Sliced
  • 1 cup Grapes, Red, Seedless, Cut in half
  • 1/2 cup Almonds, Roasted, Sliced
  • 17 oz Whole Milk Greek Yogurt, (I like Fage)
  • 3 Tbsp Curry Powder
  • 2 Tbsp Dijon Mustard
  • 1 Tsp Garlic Powder
  • 1 Tsp Cayenne Pepper
  • 1 bunch Red Leaf Lettuce
  • 1 container Grape Tomatoes, Halved
  • 1 Cucumber, Sliced and halved
  • 1 Red onion, Sliced and halved thin
  • Spinach and Herb Tortillas
  • Salt and Pepper, to Taste
  • 4 Ripe Avocados, Halved and sliced

Let's go.

  1. Boil the chicken in salt water for 45 minutes. Remove and let cool before deboning and shredding. Save the stock (liquid the chicken was cooked in) for other recipes. (This is a good time to make stock out of leftover veggies)
  2. Mix the yogurt, mustard, spices in a separate bowl. Salt and pepper to taste.
  3. To the shredded chicken add grapes, celery, and almonds. Add the yogurt curry mixture. Mix well. Refrigerate for about an hour.
  4. Assemble the wraps. Place a tortilla on the plate. Top with half a sliced avocado, cucumber, tomato, greens, onion, lettuce, and a heaping spoon of chicken salad. Salt and pepper the veggies to taste.
  5. Fold like a burrito or enjoy open faced.

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