curry chicken wraps

By Alqualonde

This chicken would also be great in non-wrap form, with some basmati rice, or even in a salad. Finally, a decent lunch.

Ingredients

• For the chicken:
• 4 large wraps
• 1 pound thin-sliced boneless skinless chicken breast
• 1 cup buttermilk
• 1 teaspoon salt
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon pepper
• 1/2 teaspoon red pepper flakes (optional)
• For the slaw:
• 1/2 head red cabbage (or 1 10-oz size bag shredded red cabbage)
• 1 medium shallot or 1/2 small red onion, thinly sliced
• 1/4 cup dried cranberries (I think julienned apples would be good here too)
• 1 Tablespoons mayo, more if desired
• 1 Tablespoon yogurt or sour cream (or just an extra tablespoon of mayo)
• 1 1/2 teaspoons granulated sugar
• 1 teaspoon fresh lemon juice (or vinegar, white or apple cider vinegars would work)
• 1/4 teaspoon celery salt
• Salt and pepper, to taste

Details

Adapted from wee-eats.com

Preparation

Step 1

1. Combine marinade ingredients (buttermilk through red pepper flakes) in a gallon-size ziploc bag. Add chicken and toss to cover. Marinate in refrigerator for at least 2 hours.

2. While chicken is marinating, make the slaw (I prefer to make mine no more than 1 hour before serving). Whisk all ingredients except cabbage, shallot, and cranberries in a large bowl. Once combined, add cabbage, shallot, and cranberries; toss to coat. Add additional mayo if you would like it creamier, salt and pepper to taste. Cover and refrigerate.

3. Preheat grill to high heat. Cook chicken until internal temp reaches 165°F about 4 minutes on each side for thinly-sliced chicken. Remove from heat and tent with foil to rest until slightly cooled, 5 to 10 minutes.

4. When ready to serve, slice chicken on the bias. Spread slaw onto wraps and top with chicken. Wrap tightly and cut in half.

* I used thin-sliced chicken because, in my head at least, it shouldn’t need to marinate as long as regular chicken breast and I needed to eat this stuff for lunch. If you use regular chicken breast, make sure to marinate it at least 4 hours.