Curried chicken salad with spinach and shredded carrots in a wrap.
Ingredients
- 1 ½ lbs chicken breast
- 1 tablespoon olive oil
- ½ cups Greek yogurt, non-fat
- ⅕ teaspoons salt
- ⅕ teaspoons pepper
- ½ tablespoon curry powder
- 6 ½ whole whole wheat tortillas
- 1 ½ cups spinach
- 1 ½ cups carrots
Instructions
- 1
Cut the chicken breasts into strips.
- 2
Heat oil in a pan over medium heat.
- 3
Sauté for 5 minutes on one side, flip, and sauté another 5 minutes. Cook chicken until the strips reach an internal temperature of 165°F.
- 4
Remove from heat and place in a large bowl.
- 5
Use two forks to shred the chicken.
- 6
Allow the shredded chicken to cool down.
- 7
In a large bowl, mix together the shredded chicken, Greek yogurt, salt, pepper, and curry powder.
- 8
Lay a bed of lettuce in each tortilla.
- 9
Add a layer of shredded carrots to each tortilla.
- 10
Top each wrap with the curry chicken salad.
- 11
Fold in the sides and roll the back of the tortilla (closest to you) away from you, keeping the sides tucked in and tight.
Equipment
- Instant Read Thermometer(specialized)
- Mixing Bowls
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet.