Chicken Salad Wrap with Curry

By Anne Wilfong, RD, LD & Alexa Sparkman, MA, RD, LD – October 25, 2012
Brian Fitzsimmons

This wrap is a tasty option for a nutritious lunch at work or school. Pack it with some fresh fruit, and the kids will love it.

What You Need

2 cups roasted chicken breast, chopped
1/4 cup light mayonnaise
1/3 cup celery, diced
1 – 1 1/2 teaspoons curry powder
Salt and freshly ground pepper to taste
1/4 cup dried cranberries
1/4 pound fresh spinach leaves, washed, stemmed and patted dry
6 whole wheat tortillas

Price per serving: $2.14

Serving Size: 1 WRAP

Calories 256
Fat 7 g
Protein 19 g
Carbohydrate 29 g
Fiber 2 g
Sodium 577 mg

How You Make it

1. Place roasted chicken, mayonnaise, celery, curry powder, and salt and pepper in a medium bowl. Mix with two forks to shred chicken and blend seasonings. Fold in dried cranberries.
2. Line tortilla with spinach leaves. Place 1/6 of chicken mixture in the middle of the tortilla; fold in two sides and roll. Cut in half and serve chilled.

This recipe is brought to you by Whole Foods Market.
Registered and licensed dietitians Alexa Sparkman and Anne Wilfong can provide reliable, objective nutrition information, separate facts from fads, and translate the latest scientific findings into easy-to-understand nutrition information. For more information about their nutrition counseling practice, contact Alexa or Anne at 512.257.0898 or


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