Smoked Chicken Wrap with Curry Spiced Mayo

date: October 26, 2012

Nutrition Information (per serving)

18 g
374 mg
33 g
15 g
4 g
40 mg

Curry Mayo
1 tsp curry powder
¼ tsp ground cumin
Pinch cayenne pepper
¼ cup canola oil mayonnaise
1 tsp fresh lime juice
½ tsp honey
1 Tbsp low-fat sour cream
1½ tsp chopped fresh cilantro
Pinch sea salt

12 oz smoked, shredded chicken breast
¼ cup dried cranberries
1 Sweet Orange tea bag, such as Constant Comment or Good Earth Spiced Tea
1 Tbsp diced red onions
2 cups fresh spinach
2 Tbsp diced Peppadew ™ peppers
6 whole-wheat flour tortillas, about 10-in diameter

  1. In a small sauté pan over medium heat, toast curry, cumin and cayenne pepper for 1 to 2 minutes, stirring continuously to prevent burning. Place spices in a small bowl. Add mayonnaise, lime juice, honey, sour cream, cilantro and salt. Mix well.
  2. Steep Sweet Orange teabag in a cup of hot water. Brew for 2 to 3 minutes.
  3. In a small bowl, reconstitute dried cranberries in hot Sweet Orange tea. Drain cranberries and add to bowl with chicken. Add onions, spinach and peppers and toss together.
  4. Place shredded chicken in a large bowl.
  5. Place tortilla on a flat surface. Place ½ cup of vegetable and chicken mixture and 1 tablespoon curry spiced mayo on a tortilla. Roll burrito style.



Peppadew™ Peppers can usually be found at natural food stores, such as Wild Oats or they can be found online. The peppers have been specially prepared to give them a slightly sweet, slightly hot flavor. Roasted red peppers or any pickled peppers can be substituted.

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