Thai Chicken Curry Wrap

By Gazelle

Sandwich

Ingredients

• 1/4 cup mayo
• 2 tbsp plain yogurt
• 2 tbsp honey
• Juice of 1/2 lime
• 1 1/2 cups cooked chicken, cubes
• 1/3 cup fresh pineapple, diced
• 1/4 cup red onion, minced
• 2 tbsp chopped fresh cilantro
• Saute in 1 tbsp vegetable oil; add
• 1/4 cup silvered almonds
• 2 tbp fresh ginger, minced
• 1 tsp thai red curry paste
• wilt; roll and toast;
• 2 1/2 cups fresh baby spinach
• 4 flavored spinach or tomato
• flour tortilla (10 to 12 inch)
• vegetable oil

Preparation

Step 1

combine mayo, yogurt, honey and lime juice in a bowl. Fold in chicken, pineapple, onion, and cilantro set aside.
Saute almonds in 1 tbsp oil in a skillet over medium heat until golden, stirring often. Add ginger and curry paste, cooking until fragrant, about 30 seconds; stir into chicken mixture. return skillet to burner and in crease heat to medium high.
Wilt spinach in skillet, then stir into chicken mixture. Heat an electric griddle to 400F or a nonstick skillet over medium high; warm tortillas on griddle until pliable. Place 1/2 cup chicken mixture on each tortilla, then roll to enclose folding in sides. Coat griddle with a little oil; toast wraps until golden on all sides, turning often. Serve warm.