Curry Chicken Wrap

Wraps are wraps, nothing spectacular, easy to make with favorite choice ingredients... can be just a quick snack, or a filling meal.

This curried chicken wrap is for my mum-in-law. Mom, if you are reading this, let me know your version of it and how you'd like to serve it.

For this curry chicken wrap version, I had Ana in mind, so I threw in some green beans and peas along with the curried chicken. Adults may not fancy green beans and peas the way my toddler does :) Curried chicken can be prepared ahead of time and warmed up before wrapping and serving. Any other favorite vegetables can be added.

The sauce is pretty mild as well, nothing too spicy or overwhelming. It is basically my sun-dried tomato thokku mixed with some nonfat yogurt to desired consistency and mildness. Sun-dried tomato thokku can be prepared ahead of time and refrigerated as well.

Alternately, if sun-dried tomato thokku is not handy, mix some canned chipotle in adobo sauce with yogurt to desired spiciness.

Ingredients

Curried Chicken: 1 boneless skinless chicken breast 1 cup frozen peas handful frozen petit green beans 1 medium onion sliced thin 1 tomato chopped 1-2 garlic cloves minced 2 Tbsp Madras curry powder (or Balti curry powder)* salt to taste 1-2 Tbsp canola oil 4 Tbsp coconut milk (optional)

other: mixed salad greens chopped walnuts dried cranberries and cherries whole wheat or spinach or sun-dried tomato tortillas (or rotis or any favorite wraps) 2-3 Tbsp sun-dried tomato thokku ¼ cup nonfat yogurt

*Available ready-made at Indian stores; sometimes Indian stores I shop at don't have Balti curry but I've always found that Penzey's Spices is well-stocked.

Preparation

Curried Chicken: chop the thawed chicken breast to bite size pieces; heat oil in a pan, add the onions, chicken, garlic and tomatoes, a pinch of salt, and sauté a bit; add the spices and coconut milk, a few Tbsp of water as needed, cover and cook on medium till chicken is cooked through, keeping the curry fairly dry, but taking care not to char or burn.

Allow the curried chicken to cool a bit before stuffing. This wrap is good served at room temperature. Warm up the tortilla a bit to make it soft and pliable.

I like to make a cone out of the tortilla and stick a toothpick through the bottom to make a sort of conical container and then stuff it. Spread some sauce on the tortilla before making the cone. Toss in some greens, curried chicken, walnuts and cranberries, drizzle more sauce if preferred.

Serve with a simple side salad - I just threw in some mixed greens, kiwi and home-made raspberry vinaigrette. Can use avocados instead of kiwi if in season...