1. Place chicken and ginger in a large pot and fill with water. Bring to a boil, reduce to a simmer and cook the chicken for 15-20 minutes, or until completely cooked through.
2. Meanwhile, combine mayo, sour cream (or yogurt), curry powder, lemon juice, salt and pepper in a mixing bowl. Add the cilantro, celery, green onion, cashews, cranberries and sunflower seeds and stir to combine.
3. Chop the cooked chicken and add to the bowl. Stir gently until just combined.
4. Lay each tortilla on a work surface and top with lettuce and a scoop of chicken salad. Roll up burrito-style and cut in half. Serve immediately.
Curried Chicken Salad Wraps
Serves 4
All you need:
2 boneless, skinless chicken breasts
2 teaspoons ground ginger
1/2 cup olive oil mayo
1/4 cup sour cream (or plain Greek yogurt)
2 teaspoons curry powder
Juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 bunch fresh cilantro, chopped
3 celery stalks, diced
3 green onions, sliced
1/2 cup roasted cashews, chopped
1/4 cup dried cranberries
1/4 cup sunflower seeds
4 whole wheat wraps (I used low carb)
4 large romaine or red leaf lettuce leaves
All you do:
1. Place chicken and ginger in a large pot and fill with water. Bring to a boil, reduce to a simmer and cook the chicken for 15-20 minutes, or until completely cooked through.
2. Meanwhile, combine mayo, sour cream (or yogurt), curry powder, lemon juice, salt and pepper in a mixing bowl. Add the cilantro, celery, green onion, cashews, cranberries and sunflower seeds and stir to combine.
3. Chop the cooked chicken and add to the bowl. Stir gently until just combined.
4. Lay each tortilla on a work surface and top with lettuce and a scoop of chicken salad. Roll up burrito-style and cut in half. Serve immediately.
*Note: make these wraps ahead (do not cut in half) and wrap tightly in plastic wrap; keep in the fridge for up to 3 days