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.