Smoked Chicken Wrap with Curry Spiced Mayo
12 oz smoked, shredded chicken breast
1/4 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 tsp curry powder
1/4 tsp ground cumin
Pinch cayenne pepper
1/4 cup canola oil mayonnaise
1 tsp fresh lime juice
1/2 tsp honey
1 Tbsp low-fat sour cream
1 1/2 tsp chopped fresh cilantro
Pinch sea salt
Tip: 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.
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.
Steep Sweet Orange teabag in a cup of hot water. Brew for 2 to 3 minutes.
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.
Place shredded chicken in a large bowl.
Place tortilla on a flat surface. Place 1/2 cup of vegetable and chicken mixture and 1 tablespoon curry spiced mayo on a tortilla. Roll burrito style.