Malaysian Curried Chicken Wraps
For a make-ahead meal, toss together the filling for these wraps in the morning, then cover and refrigerate it. In the evening, assemble dinner quickly.
Ingredients
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1/3 cup light mayonnaise dressing
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2 tablespoons plain fat-free or low-fat yogurt, or light dairy sour cream
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1 tablespoon chutney
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1 teaspoon curry powder
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4 green onions, sliced (1/2 cup)
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1/4 cup snipped fresh cilantro or mint
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2 cups shredded roasted chicken
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Salt and pepper
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4 9- to 10-inch flour tortillas
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1 cup lightly packed spinach leaves
Directions
1.
For filling, stir together mayonnaise, yogurt or sour cream, chutney, curry powder, green onion, and cilantro or mint in a medium bowl. Stir in chicken; mix well. Salt and pepper to taste. Cover and chill until serving time.
2.
Place a tortilla on a cutting board. Place about 1/2 cup of chicken mixture in a strip about 2 inches from an edge of the tortilla. Top with some spinach leaves. Fold the closest edge of tortilla over filling and fold the ends in; roll up. Continue with remaining tortillas and filling.
3.
To serve, diagonaly cut the rolls into 1-inch-thick slices using a serrated knife. Makes 4 srvings.
Food exchanges
1 vegetable, 1-1/2 starch, 4 meat, 2 fat.
Nutrition information
Calories 493, Total Fat 27 g, Saturated Fat 6 g, Sodium 452 mg, Carbohydrate 28 g, Fiber 2 g, Protein 33 g. Daily Values: Vitamin A 17%, Vitamin C 12%, Calcium 10%, Iron 22%.
Percent Daily Values are based on a 2,000 calorie diet
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