Mindful Sodexo 
Savory chicken salad with green curry yogurt, arugula, pickled carrots, cucumber and fresh herbs in a whole grain wrap
Nutrition Facts:
Calories: 400, Carbs: 43 g, Protein: 24 g, Fat: 15 g , Sat. Fat: 4.5 g, Sodium: 620 mg, Fiber: 6 g
Prep Time: 30 to 40 minutes plus pickling carrots overnight Cook time: 15 to 20 minutes Yield: 4 servings; 1 wrap per serving Difficulty level: Intermediate
Green Curry Chicken Salad Wrap
Ingredients
Prepare
Green Curry Chicken Salad Wrap
- 4 (10-inch) whole grain flour tortilla
- 1/4 cup Green Curry Mayonnaise
- 4 cups arugula
- 1 1/3 cups Green Curry Chicken Salad
- 1/4 cup Pickled Carrots
- 1 cup cucumber, thinly sliced into half moons
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1/2 fresh lime, cut into 4 wedges
- 1. Heat the tortillas in a microwave or in a skillet until warm and pliable.
- 2. Spread 1 tablespoon of green curry mayo on each tortilla, leaving a small border around the edges.
- 3. In order, top tortilla with: - 1 cup baby arugula - 1/3 cup chicken salad - 1 tablespoon carrots - 1/4 cup cucumber half moons - 2 tablespoons fresh cilantro leaves - 2 tablespoons fresh mint leaves.
- 4. Fold the bottom edge of the tortilla up over the filling, then fold in the sides. Roll it up tightly to seal.
- 5. Place the wrap seam-side down and slice it in half diagonally. Serve with a lime wedge and enjoy immediately!
Pickled Carrots
- 2 1/2 tablespoons apple cider vinegar
- 4 teaspoons water
- 2 teaspoons granulated sugar
- 2 1/2 ounces matchstick carrots
- 1. In a small saucepan, combine the vinegar, water, and sugar. Bring to a gentle boil.
- 2. Place the carrots in a bowl and pour the hot liquid over them. Make sure the carrots are covered.
- 3. Let cool, then cover and refrigerate overnight. Drain before using.
Green Curry Mayonnaise
- 6 tablespoons light mayonnaise
- 2 tablespoons nonfat plain Greek yogurt
- 1 tablespoon Thai green curry paste
- 1 teaspoon unseasoned rice wine vinegar
- 1. In a mixing bowl, combine all ingredients until smooth.
- 2. Cover and refrigerate until ready to use.
Green Curry Chicken Salad
- 12 ounces raw boneless, skinless chicken breast
- 1/3 cup Green Curry Mayonnaise
- 1/4 cup thinly sliced celery
- 2 tablespoons thinly sliced green onions
- 1 teaspoon fresh lime juice
- 1. Poach or steam chicken for 12 to 17 minutes until cooked to a minimal internal temperature of 165 degrees Fahrenheit. Let it cool slightly, then shred.
- 2. In a large mixing bowl, thoroughly combine all ingredients except chicken.
- 3. Fold in the shredded chicken until well coated. Cover and refrigerate until ready to use.
Chef Tips:
- Not a fan of arugula? Swap it out for baby spinach, mixed greens, or shredded lettuce for a milder flavor.
- Make ahead: The pickled carrots, curry mayo, and chicken salad can all be made up to 2 days in advance. Store them in the fridge and assemble when ready to eat.
- Save Time! Use rotisserie chicken or leftover grilled chicken instead of cooking from scratch.
- Double it! Make extra chicken salad and enjoy it on lettuce cups, on toast, or over a grain bowl.
- Fun Additions: Add avocado, jalapeños, or crushed peanuts for extra flavor and texture.
- Family-style: Lay out all the ingredients and let everyone build their own wrap. It’s fun, customizable, and great for gatherings or busy weeknights.
