Fish Free Curry Chicken Salad Wrap
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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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