BHA & BHT Free Curry Chicken Salad Wrap
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
- ½ tsp salt
For the dressing
- ½ cup vegan mayonnaise
- 1 tbsp fresh lemon juice
- 1 ½ tsp curry powder
- ½ tsp ground cumin
- ¼ tsp ground ginger
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 2 stalks celery, finely diced
- ¼ cup golden raisins
- 3 green onions, thinly sliced (green tops only)
- ¼ cup slivered almonds
For serving
- 4 large flour tortillas (10-inch)
- 2 cups baby spinach or romaine lettuce, roughly torn
- ¼ cup fresh cilantro leaves (optional)
Instructions
- 1
Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch. Add 1/2 tsp salt and bring to a gentle boil over medium-high heat, then reduce to a low simmer and cook for 12–15 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part.
- 2
Transfer the chicken to a cutting board and let it rest for 10–15 minutes, until cool enough to handle. Shred or chop into bite-sized pieces.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!