Curried Chicken, Chickpea & Arugula Wraps
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Curried Chicken, Chickpea & Arugula Wraps
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A curried chicken and chickpea salad, sweet tart cranberry sauce, and a pile of spicy greens and herbs for a wrap that's both healthy and satisfying.
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Ingredients
- 8 8 oz chicken breasts 1 large or 2 small
- 1 1 tablespoon olive oil
- 1 1 teaspoon Vadouvan curry powder
- salt and freshly cracked black pepper
To Assemble:
- ½ ½ cup drained canned chickpeas coarsely chopped
- ¼ ¼ cup mayonnaise
- 1 1 teaspoon Vadouvan curry powder or to taste
- 4 4 large wrap tortillas
- ¼ ¼ cup cranberry sauce
- 1 1 small cucumber cut into 1/4-inch square strips
- 1 1 medium bell pepper or 3-4 small sweet peppers cored, seeded and thinly sliced
- ¼ ¼ cup toasted almonds coarsely chopped
- 2 2 cups baby arugula
- ¼ ¼ cup coarsely chopped fresh cilantro
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Instructions
- Preheat oven to 350 degrees F. Place chicken on a lightly oiled cookie sheet. Drizzle a bit of oil over chicken, then rub until evenly coated on both sides. Sprinkle with curry powder and a bit of salt and pepper. Bake for about 25 to 35 minutes depending on the size of your breasts, until lightly browned and cooked through (will read 165 degrees F on an instant-read thermometer inserted in the thickest part of the breast). Set aside and let cool completely.
- Chop chicken into small bite-sized pieces; you should have about 1 cup. Place in a bowl along with coarsely chopped chickpeas. Add mayonnaise and curry and gently fold until evenly coated. Taste, then add more curry powder, along with salt and pepper as needed.
- To assemble, place one tortilla on your work surface. Spread 1 tablespoon of cranberry sauce in a square on the bottom half of the tortilla closest to you, leaving a few inches of empty space on either side and about an inch on the bottom.
- Spoon 1/4 of chicken mixture in a row the same width as the cranberry sauce.
- Arrange a row of cucumbers just above the chicken, followed by a row of sliced peppers.
- Sprinkle 1 tablespoon of almonds on top of the row of chicken.
- Add a generous handful of arugula and some cilantro on top of the other ingredients.
- To roll, fold in the bottom left and right edges on a slight diagonal, then start rolling from the bottom, using your hands to compact the arugula and keep it contained in the tortilla. After one roll, start tucking in the left and right sides a few times as you roll up the rest of the way, keeping things as tight as possible. If necessary, secure with a toothpick to hold it in place before cutting in half crosswise and serving.
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