Pescatarian Curry Chicken Salad Wrap

Total time50 min

Prep time20 min

Cook time15 min

4.8

(16)

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
Chef's tip
Choose 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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