An easy Thai inspired wrap made with chicken, spinach, curry paste, apples, almonds, and a honey-yogurt spread. Good all year round!
Course: Main Course
Keyword: chicken wraps
1poundboneless, skinless chicken breasts
5teaspoonsextra virgin olive oil, divided
salt and pepper
2tablespoonsplain Greek yogurt
1tablespoonfresh lime juice
1/4cupred onion, minced
1teaspoonThai red curry paste
2 1/2cupsfresh baby spinach
410-inch spinach flavored tortillas, warmed until pliable
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.