Healthy Low-Fat Curry Chicken Salad Wrap

Ingredients

• 8 ounces chicken breasts, Boiled
• 1 cup apple, with skin Diced 1/4-inch
• 1/2 cup celery, Diced
• 1/4 cup red onion, Diced
• 1/3 cup cilantro, Chopped
• 1/4 cup almonds, Slivered (optional)
• 6 ounces cranberry sauce (Whole or Jellied, Preferably Whole)
• 1 tablespoon rice vinegar
• 2 teaspoons curry powder
• 4 low-fat flour tortillas, 10-inch
• 2 cups baby spinach leaves, Fresh
• salt & pepper, To taste

Directions

1. 1

   Finely chop boiled chicken (it will look like tuna).

2. 2

   In a medium bowl, combine chicken, apples, celery, red onion, cilantro, and almonds. Mix well.

3. 3

   In a small bowl, combine cranberry sauce, vinegar, and curry powder. Mix well.

4. 4

   Combine mixture from small bowl into mixture into mixture in medium bowl. Mix well.

5. 5

   Place about 1/4 C baby spinach in center on a tortilla; allow at least 2 1/2" around for wrapping.

6. 6

   Place 3/4 C Chicken salad on top of spinach leaves.

7. 7

   Fold left and right side of wrap, then roll.

8. 8

   Repeat the process for the remaining wraps.

9. 9

   Optional Substitutes - Substitute 1/4 C Light Mayo and 1/2 C Apple Juice for Cranberry Sauce. Substitute 4 Rice Paper, 10-inch for Tortillas.

10. 10

    To use Rice Paper:.

11. 11

    Separate rice paper onto 4 plates. Take one rice paper and completely dampen both sides with water. Lie rice paper flat on plate and allow paper to absorb water. After 1-2 minutes, paper will be delicate and flexible (Note: if paper is still hard, dampen hard areas with water, and allow rice paper to absorb. Do not allow paper to sit too long, or it will dry out.). Place about 1/4 C baby spinach in center on rice paper; allow at least 2 1/2" around for wrapping. Place 3/4 C Chicken salad on top of spinach leaves. Fold left and right side of paper, then gently roll; being careful not to tear paper. Repeat the process for the remaining wraps.