Mindful Sodexo 
Red curry chicken salad, napa cabbage, sliced carrot, sweet chili sauce and fresh basil in a whole grain tortilla
Nutrition Facts:
Calories: 370, Carbs: 42g, Protein: 24g, Fat: 12g, Sat. Fat: 4g, Sodium: 520mg, Fiber: 6g
Prep Time: 20 to 25 minutes Cook time: 15 to 20 minutes Yield: 4 servings; 1 wrap per serving
Thai Red Curry Chicken Salad Wrap
Ingredients
Prepare
Thai Red Curry Chicken Salad Wrap
- 4 (10-inch) whole grain flour tortilla
- 2 cups Red Curry Chicken Salad
- 2 ⅔ cups shredded napa cabbage
- 1 cup peeled and thinly sliced carrots
- 1 cup whole fresh basil leaves
- 8 teaspoons sweet Thai chili sauce
- 1. Heat the tortillas in a microwave or in a skillet until warm and pliable.
- 2. Spread ½ cup of chicken salad down the center of each tortilla.
- 3. In order, top salad with:
- ⅔ cup cabbage
- ¼ cup carrots
- ¼ cup Thai basil
- 2 teaspoons Thai chili sauce. - 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. Enjoy immediately!
Red Curry Chicken Salad
- ¼ cup light mayonnaise
- 3 tablespoons plain nonfat Greek yogurt
- 2 ½ teaspoons red curry paste
- 1 teaspoon unseasoned rice vinegar
- 16 ounces raw boneless, skinless chicken breast
- ½ cup sliced celery
- ¼ cup sliced green onions
- 1. In a mixing bowl, combine the mayonnaise, yogurt, red curry paste, and rice vinegar until smooth. Cover and refrigerate until ready to use.
- 2. Poach or steam chicken for 12 to 17 minutes until cooked to a minimal internal temperature of 165 degrees Fahrenheit. Let the chicken cool for 10 to 15 minutes, then dice it into small pieces.
- 3. In a large bowl, combine chicken, celery, and green onions.
- 4. Gently fold the red curry dressing into the chicken mixture until evenly coated. Cover and refrigerate until ready to use.
Chef Tips:
- Save Time! Use rotisserie chicken or leftover grilled chicken instead of cooking from scratch.
- Make Ahead: The chicken salad can be made up to 3 days in advance and stored in an airtight container.
- Like an Extra Crunch? Add sliced cucumber, shredded red cabbage, or chopped peanuts.
- Adjust the Heat: Use less curry paste for a milder flavor or add sriracha for extra spice.
- Meal Prep Friendly: Store the chicken salad separately and assemble wraps just before eating to keep them fresh.
