Thai Chicken Wraps
Chicken Wraps with a Thai flair, packed with so much flavor you'll want to make them every single day. Great for lunch or dinner.
Servings: 4 wraps
Ingredients
- 1/4 cup mayonnaise
- 2 tablespoons plain yogurt
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1 1/2 cups cooked seasoned chicken , cut into bite-sized pieces
- 1/3 cup diced pineapple
- 1/4 cup minced red onion
- 2 tablespoons chopped parsley
- 1/4 cup slivered almonds
- 1 tablespoon vegetable oil
- 2 tablespoons minced ginger
- 1 teaspoon Thai red curry paste
- 2 1/2 cups fresh baby spinach
- 4 (10-12") burrito-size sun dried tomato flavored flour tortillas
Instructions
- Whisk together the mayo, yogurt, honey, and lime juice in a bowl. Fold in the chicken, pineapple, onion, and parsley. Set aside.
- In a large skillet, over medium heat, sauté almonds in the 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.
- Wipe out skillet and return to the burner over low heat; warm tortillas until pliable. Place 1/2 cup of the chicken mixture on each tortilla, then roll to enclose, folding in the sides like a burrito.
- Coat skillet with cooking spray and toast wraps, starting with the seam side down, over medium-high heat until golden on both sides, about 30-45 seconds per side. Cut in half and serve warm.
Nutrition
Calories: 313kcal | Carbohydrates: 16g | Protein: 19g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 157mg | Potassium: 371mg | Fiber: 2g | Sugar: 12g | Vitamin A: 2164IU | Vitamin C: 17mg | Calcium: 69mg | Iron: 2mg