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Curry Chik’n Salad

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Inspired by a curried chicken salad I loved from a tea room I frequented.

Ingredients

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1- 6 oz container vegan yogurt (ex. almond or coconut plain yogurt)

2 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

1/2 teaspoon turmeric

1 teaspoon curry

2 clove garlic, minced

1 can chick peas, mashed

2 small celery stalks, diced

1/4 cup red onion, diced

1/2 green apple, peeled, cored and diced

10 grapes, quartered

sea salt and pepper, to taste

1 cup mixed greens

5 whole wheat tortillas

Instructions

  1. In a small bowl, mix the yogurt, vinegar, mustard, turmeric, and garlic. Set aside.
  2. In a separate bowl, mix the chickpeas, celery, onion, green apple, and grapes.
  3. Add the yogurt mix to the chicken or chickpeas and toss to combine. Season with salt and pepper to taste.
  4. Place whole wheat tortilla on plate. Top with greens and or chick’n salad mix. Wrap tortilla like a burrito.

Notes

  • Place toothpicks through the wrap towards both ends to hold in place once sliced.
  • Dried apricots or cranberries can be used in place of grapes or apples.
  • Add 1/4 cup slivered almonds for a little crunch and extra protein.
  • Serve with whole grain crackers (my favorite is Garlic Triscuits) instead of a wrap.

Nutrition

Find it online: https://nutritiouslysimple.com/curry-chikn-salad/