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Healthy Low-Fat Curry Chicken Salad Wrap

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“This is a healthy & refreshing meal, that is low-fat and pretty simple to make. It has a bit of an Asian twist to it with the cilantro and curry; especially when you substitute rice paper in place of tortillas. It also make a great appetizer, if you want to slice the wraps into 4 pieces after rolling them.”
READY IN:
35mins
SERVES:
2
YIELD:
4 Wraps
UNITS:
US

Ingredients Nutrition

Directions

  1. Finely chop boiled chicken (it will look like tuna).
  2. In a medium bowl, combine chicken, apples, celery, red onion, cilantro, and almonds. Mix well.
  3. In a small bowl, combine cranberry sauce, vinegar, and curry powder. Mix well.
  4. Combine mixture from small bowl into mixture into mixture in medium bowl. Mix well.
  5. Place about 1/4 C baby spinach in center on a tortilla; allow at least 2 1/2" around for wrapping.
  6. Place 3/4 C Chicken salad on top of spinach leaves.
  7. Fold left and right side of wrap, then roll.
  8. Repeat the process for the remaining wraps.
  9. Optional Substitutes - Substitute 1/4 C Light Mayo and 1/2 C Apple Juice for Cranberry Sauce. Substitute 4 Rice Paper, 10-inch for Tortillas.
  10. To use Rice Paper:
  11. Separate rice paper onto 4 plates. Take one rice paper and completely dampen both sides with water. Lie rice paper flat on plate and allow paper to absorb water. After 1-2 minutes, paper will be delicate and flexible (Note: if paper is still hard, dampen hard areas with water, and allow rice paper to absorb. Do not allow paper to sit too long, or it will dry out.). Place about 1/4 C baby spinach in center on rice paper; allow at least 2 1/2" around for wrapping. Place 3/4 C Chicken salad on top of spinach leaves. Fold left and right side of paper, then gently roll; being careful not to tear paper. Repeat the process for the remaining wraps.

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