Thursday, April 19, 2012

Curried Chicken Salad Wrap with Cranberries

So a while ago I was looking for something healthy and decided to look to runners world for a dinner recipe.  I saw this recipe as a sandwich recipe and thought great.  I made and it was fantastic.  Then just yesterday, I decided to make it again.  Well, the recipe calls for pine nuts and multigrain pita pockets.  Both of which are not usually found at Aldi.  So I improvised and here it is.

Origin:  Runners World and Duff's improv

Ingredients:
  1. 3 cups skinneless chicken breast or two cans of pre-cooked drained.
  2. 3 table spoons dried cranberries
  3. 1 granny smith apple chopped into itty bitty chunks
  4. 1/4 cup light mayonaise or miracle whip (you must pronounce the h)
  5. 1/4 cup fat-free sour cream
  6. 1 tablespoon honey mustard
  7. 1 teaspoon ground curry
  8. 2 cups spinach leaves
  9. Tortillas
Direction:
  • Add chicken, cranberries and apple to a large mixing bowl and toss.
  • In another bowl mix miracle whip, sour cream, honey mustard and curry till blended
  • Mix it all together in big bowl.
  • On a tortilla add spinach leaves and top with chicken curry mixture.
  • Roll in to a wrap or fold it quesadilla style.
This an awesomely easy recipe.  Especially when you use pre-cooked chicken.  It is light and usually yields extra stuff for the next day.  This also works as a great salad where I just put the chicken curry on top of a bed of spinach.  Either way, it made the book.

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