Low fat curried chicken salad wrap

    Low fat curried chicken salad wrap

    188saves
    10min


    5 people made this

    About this recipe: I am always on the hunt for low fat but flavoursome sandwich fillings. This is a speedy hassle-free twist on a traditional coronation chicken with extra salad. Instead of mayonnaise, I use low fat or Greek yoghurt. Yoghurt on it's own as a spread can be very bland, so adding flavour greatly helps with this problem. Using a wholemeal pitta bread or wholemeal wrap instead of white bread makes this a healthier alternative.

    Surrey, England, UK

    Ingredients
    Makes: 1 wrap

    • 1 to 2 tablespoons low fat Greek yoghurt
    • 1 to 2 teaspoons mango chutney
    • 1/2 teaspoon curry powder (mild or medium)
    • salt and pepper to taste
    • 1 cooked chicken breast - sliced or cubed into small pieces
    • 1 pitta bread
    • a few red or green grapes (optional)
    • 1 medium tomato, sliced thickly
    • 2 to 3 leaves cos lettuce, or any other salad leaves

    Method
    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. Mix the yoghurt, chutney, curry powder, salt and pepper together in a bowl, or make a jar of this "fake mayo" and keep in fridge for up to 3 days if making for more than one serving. Add more or less ingredients to your personal taste.
    2. Cut pitta bread lengthways down the middle, making a pocket for the filling. Spread all around the inside with the curried mango yoghurt, usually around 2 tablespoons worth and press pitta together so it's evenly spread.
    3. Peel back open, add cooked chicken making sure all the bread has filling in it, grapes (optional), all of the tomato slices (if it all fits) and top generously with layers of lettuce leaves.
    4. Enclose the pitta bread and press together tightly before wrapping in parchment, cling film or foil, to keep everything held together. Alternatively, prepare the wrap in the same way and roll when ready before packing it the same way as the pitta so the wrap does not fall apart.

    Tip

    Use chicken tikka breast slices (available at most supermarkets) instead of plain chicken breast, or make your own the night before and cool before using.
    If you have more time, adding toasted almonds, thinly sliced apple or finely sliced spring onions or chives adds delicious texture to the filling. Add raisins if you are a fan of those too.
    The extra fibre in these breads slows down the digestion releasing sugars into the bloodstream at a slower rate, keeping you satisfied for longer.
    This is best made on the same day as it is to be consumed as tomato produces a lot of juice and if left for too long or overnight, might make the bread slightly soggy.

    Recently viewed

    Reviews (2)

    by
    2

    The most delicious salad wrap ever It's really easy to make and perfect for packed lunchI love it!! - 25 Apr 2012

    by
    1

    its really easy and makes a great packed lunch, - 24 Jan 2012

    Write a review

    Click on stars to rate