Continuing with our series on healthy eating on the go, this week we have another healthy sandwich alternative in these Curry Chicken Salad Wraps. This is a fairly easy recipe to make ahead of time, to keep with our idea of meal prepping. Mix the Curry Chicken Salad up and store it in the refrigerator for a couple of days and prewash some romaine or leaf lettuce leaves, then any time you want a quick healthy refreshing snack you are all set to make a quick wrap.
Curry Chicken Salad Wraps
I found the recipe on Eatingwell.com, see the link below for full details. This is a delicious, light and healthy chicken salad recipe. It has a little bit of sweetness from the yogurt and grapes and a little spice from the curry and black pepper. Using a lettuce leaf from the wrap in place of a wheat wrap helps make this recipe friendly for alternative nutrition plans.
- 1 (5.3 oz) container of plain fat-free Greek yogurt
- ½ teaspoon curry powder
- Dash of black pepper (to taste)
- 6 oz seedless red grapes, cut into halves
- 4 oz refrigerated grilled chicken breast meat, chopped
- ½ cup chopped celery
- 2 tablespoons slivered toasted almonds
- Lettuce leaves
- Honey (optional)
Again, this is something you can make ahead and store in the refrigerator a couple of days.
In a medium bowl, stir together yogurt, curry powder and pepper. Add grapes, chicken, celery and almonds. Stir to combine.
Divide the chicken salad mixture among the lettuce leaves. To eat, wrap the lettuce around the chicken salad mixture. If desired drizzle with honey before serving.
TIP: instead of grilled chicken breast you can substitute, left over roasted or rotisserie chicken.
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Recipes in this week’s blog came from the following websites: