Eggless Curry Chicken Salad Wrap

Total time50 min

Prep time20 min

Cook time15 min

4.8

(16)

Warm spices, tender poached chicken, and a creamy curry dressing all wrapped up in a soft flour tortilla — this is the kind of lunch that makes you look forward to the middle of the day. The dressing gets its richness from vegan mayonnaise, which means the whole thing comes together without a single egg while still delivering that satisfying, creamy texture you'd expect from a classic chicken salad. Curry powder, cumin, and ground ginger layer in serious depth of flavor, and a handful of golden raisins adds just enough sweetness to balance the spice. Finely diced celery and slivered almonds keep every bite interesting with a little crunch, and the green onion tops bring a fresh, mild bite throughout. The chicken is gently poached and shredded, which keeps it juicy and makes it incredibly easy to fold into the wrap without everything falling apart. Each tortilla gets loaded with baby spinach before the filling goes in, so you're getting greens, protein, and bold flavor all in one tidy roll. This recipe makes four wraps, so it's just as good for a casual weeknight dinner as it is for packing up lunches ahead of the week.

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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.

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