Curried Chicken Salad Wraps
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4
  • 2 lbs boneless skinless chicken breasts
  • 1 head butter lettuce, leaves separated, washed, and patted dry
  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons curry powder
  • 3 tablespoons apricot preserves
  • 1 tablespoon unseasoned rice vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup diced celery
  • 1/4 cup sliced green onions
  • 1/3 cup raisins
  • 1/2 cup sliced or slivered almonds
  • 1/4 cup minced cilantro
  1. Bring a medium pot of water to a boil. Add the chicken breasts, reduce the heat to a simmer, and cook the chicken breasts for about 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (use an instant thermometer if you aren't sure!).
  2. Remove the chicken breasts and let cool. When cooled, dice the chicken into a half-inch dice and set aside.
  3. In a large bowl, stir together the mayonnaise, Greek yogurt, curry powder, apricot preserve, rice vinegar, salt, and pepper until well combined. Add the diced chicken, celery, green onions, raisins, almonds, and cilantro. Use a big spoon to stir to combine. Refrigerate to cool before serving, if desired.
  4. When ready to serve, spoon the chicken salad mixture onto the lettuce leaves, fold up, and enjoy. Goes great with fresh croissants, or even turned into a chicken salad croissan-wich!