An easy Thai inspired wrap made with chicken, spinach, curry paste, apples, almonds, and a honey-yogurt spread. Good all year round!
This post is sponsored by Foster Farms®, the opinions expressed are my own.
Are you all on Pinterest? I have my own boards, of course, but am also a contributor to several groups boards. One of them focuses on comfort food. In the last year, though, I’ve definitely noticed a shift in the types of recipes. What used to be saturated with french fries and cake, is now geared more toward healthful eating like salads and quinoa bowls.
What do you consider comfort food? Is it something with a lot of sugar? Melted cheese? Or is it a favorite food from your childhood or a recipe that makes you think of someone you care about? For me, it’s not really specific, but simply a warm fuzzy feeling I get when eating it. Like, nothing can touch me at that moment because all is right with the world.
I’m happy to have partnered with Foster Farms® today. A family-run business, it recognizes that consumer tastes and preferences are changing, and produces a range of locally raised, high-quality products for its communities.
If you live in California, Oregon, or Washington, I highly recommend their Simply Raised chicken. Locally grown and raised without any antibiotics, Foster Farms Simply Raised has no additives, preservatives, steroids, hormones or added sodium. And all of Foster Farms fresh chicken is American Humane Certified. Foster Farms Simply Raised is a premium ingredient that you can feel good about eating and feeding your family.
It’s the perfect foundation for your New Comfort Food meal – like these Thai Chicken Spinach Wraps! They are easy to prepare, quick start-to-finish, and all the flavors meld together like a circus. Little sweet, little tangy, little spice. Total comfort food, if you ask me!
This post is sponsored by Foster Farms®, the opinions expressed are my own.
Thai Chicken Spinach Wraps
Ingredients
- 1 pound boneless, skinless chicken breasts
- 5 teaspoons extra virgin olive oil , divided
- salt and pepper
- 1/4 cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1/2 apple diced
- 1/4 cup red onion , minced
- 2 tablespoons chopped cilantro
- 1/4 cup sliced almonds
- 1 teaspoon ginger paste
- 1 teaspoon Thai red curry paste
- 2 1/2 cups fresh baby spinach
- 4 10-inch spinach flavored tortillas , warmed until pliable
- Cooking spray
Instructions
- Preheat an outdoor grill to medium-high. Clean and oil the hot grill grates.
- Place chicken breasts in-between 2 sheets of plastic wrap and, using a meat mallet, pound out to an even 1/2-inch thickness. Rub the breasts with 2 teaspoons of the olive oil and sprinkle with some salt and pepper. Place chicken directly on grill and cook for 5 minutes; flip and cook for another 5 minutes or until a thermometer registers 160°F. Transfer to a plate and let rest for a few minutes. Once cool to the touch, dice up into cubes.
- In the meantime, combine mayo, yogurt, honey, and lime juice in a bowl. Fold in the apple, onion, cilantro, and cooked chicken. Set aside.
- In a large skillet, over medium heat, sauté almonds in the remaining 3 teaspoons oil until golden, stirring often so they don’t burn, about 1 minute. Add the ginger and curry paste; cooking for 30 seconds until fragrant. Add spinach and cook until wilted. Remove from heat and fold into the chicken mixture.
- Place 1/2 cup of the chicken mixture onto each tortilla, then roll to enclose, folding in the sides like a burrito.
- Wipe out skillet and return to the burner over medium heat; coat with cooking spray and toast wraps until golden on both sides, about 30-45 seconds per side. Cut in half and serve warm.
Nutrition
Other Notes
Love this recipe. The filling is also really good on cucumber slices or cauliflower chips.
Another must try. All those flavors are too good to resist.