Thai Curry Chicken Salad Wraps

Jun 6th

 

It is now June 6th, my Mother decided to come and visit me here in Macatawa Michigan. I am so thankful she came to see me because I was getting very lonely being all by myself for thirteen days. We have had so much fun together. We went shopping in downtown Holland Michigan and went to the little town of Saugatuck. We have been eating so much wonderful food from the Farmer’s market. I have been making fresh rhubarb martini’s. I will post this recipe on another blog. The fresh produce from Visser-farms has been fabulous. They are the ones that have the German brown butter potatoes, fresh strawberry’s, fresh hot house tomatoes, fresh lettuces, onions, and fresh brown eggs. I also have been buying grassfieldscheese, organic, farmstead-made aged cheese, hand-crafted from raw milk, the creamiest cheese I have ever had. Another great stand at the market is The Local Epicurean, the best homemade pasta I have ever had, American Forest, which is wild ramps and Morel Mushroom pasta. I served it with browned butter and the homemade cheese. This is absolutely the best market I have ever been to, and I am so fortunate that it is open every Wednesday and Saturday. I will miss this place when I head back to Arizona in the Fall. This is my Mom’s last day here and then my best friends are flying in tomorrow. We are sitting out on the deck and soaking up the sun, watching the boats go by. I have had the best time with my Mom, and I just want to thank her for all she has ever done for me, you are my Mom and my friend and I am blessed to be your daughter. I love you Mom. Now, on to the recipe, this is what we had for lunch today and we both thought it was refreshing and creamy and crunchy, it is a great wrap for a summer lunch. This recipe is from Cuisine At Home. I added salt and pepper to taste and sriracha hot chili sauce. Enjoy!

 

Thai Curry Chicken Salad Wraps

1/4 cup mayonnaise

2 Tbs plain yogurt

2 Tbs honey

juice of 1/2 a lime

1 1/2 cups cooked chicken cubed

1/3 cup pineapple, diced

1/4 cup red onion, minced

2 Tbs chopped fresh cilantro

1/4 cup slivered almonds

1 Tbs olive oil

2 Tbs fresh ginger, minced

1 tsp Thai red curry paste

2 1/2 cups fresh baby spinach

1/2 tsp sea salt

1/2 tsp pepper

1 1/2 Tbs Sriracha hot chili sauce, if you don’t like it to hot, don’t add it

4 burrito-sized flour tortillas

Combine mayonnaise, yogurt, honey, and lime juice in a bowl. Add chicken, pineapple, onion, salt, pepper, sriracha, and cilantro; set aside.

Saute almonds in 1 Tbs olive oil in a nonstick skillet over medium heat until golden, stirring often. Add ginger and curry paste, cooking until fragrant, about 30 seconds; stir into chicken mixture. Return to the burner; increase heat to medium-high.

Wilt spinach in the skillet, then stir it into the chicken mixture. Heat a nonstick skillet over medium-high, warm tortillas until pliable. Place 1/2 cup chicken mixture on each tortilla, then roll to enclose the filling, folding in the sides. Coat nonstick skillet with a little oil, then toast wraps until golden on all sides, turning often. Serve warm or cold.

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