Chicken Curry Wraps

Cooked chicken is wrapped in whole wheat tortillas with cucumber, celery, raisins, almonds and a low fat apricot and curry flavored sauce.

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Ingredients:

• 1/2 cup light mayonnaise
• 2 tbsp nonfat plain yogurt
• 1/4 cup lime juice
• 1/4 cup apricot preserves
• 1 tbsp or more curry powder
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/2 cup peeled, seeded, chopped cucumber
• 1/4 cup thinly sliced celery
• 3 tbsp golden raisins
• 1/4 cup chopped fresh Italian flat leaf parsley or cilantro
• 1/2 cup dry roasted almonds, chopped
• 1 1/2 cups shredded cooked chicken
• 4 whole wheat tortillas

Method

Whisk first 7 ingredients in small bowl until smooth and pour over the remaining ingredients except tortillas. Cover and let sit in fridge for at least 30 minutes to develop flavors. Divide mixture evenly among 4 tortillas, spreading from center out and leaving outside edges open to within an inch or so of edge. Fold sides of tortillas in toward center, then roll up from bottom to form a closed sandwich wrap. Set each tortilla on a piece of aluminum foil and fold sides of foil towards center, then roll up from bottom as you did for tortilla, enclosing wrap in foil. If wraps will be eaten within the hour, cut them on the diagonal through foil and place cut side up in appropriate container. (Try buying Chinese take-out containers from your local Chinese restaurant.) Otherwise, bring a knife to the picnic to cut sandwiches on site. The foil makes a convenient holder for the wrap and can be peeled away as the wrap is eaten.

Notes: Whole, slivered or sliced almonds can be roasted in a fry pan over medium heat for about 5-10 minutes, or until browned and aromatic (no oil is needed). Rotisserie chicken purchased from your local deli or food store is great for this recipe.

Number of servings: 4

Submitted By: Castranova
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