- 4
Ingredients
- 1/4 cup mayonnaise
- 2 tablespoons plain yogurt
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1 1/2 cups cooked chicken, cubed (I used a rotisserie chicken)
- 1/3 cup pineapple, dices
- 1/4 cup red onion, minced
- 2 tablespoons chopped parsley (or cilantro)
- 1/4 cup slivered almonds
- 2 tablespoons minced ginger
- 1 teaspoon Thai red curry paste
- 2 1/2 cups fresh baby spinach
- 4 flavored burrito-size (10-12”) flour tortillas, such as tomato or spinach
- Cooking spray
Preparation
Step 1
1. Combine mayo, yogurt, honey, and lime juice in a bowl. Fold in the chicken, pineapple, onion, and parsley. Set aside.
2. In a large skillet, over medium heat, sauté almonds in 1 tablespoon of oil until golden, stirring often so they don’t burn, about 1 minute. Add the ginger and curry paste; cooking for 30 seconds until fragrant. Add spinach and cook until wilted. Remove from heat and fold into the chicken mixture.
3. Wipe out skillet and return to the burner over low heat; warm tortillas until pliable. Place 1/2 cup of the chicken mixture on each tortilla, then roll to enclose, folding in the sides like a burrito.
4. Coat skillet with cooking spray and toast wraps over medium-high heat until golden on both sides, about 30-45 seconds per side. Cut in half and serve warm.