Curried Chicken Salad Wrap

Prep Time

10 Mins






Diabetic, Gluten-Free
Creamy, curried chicken breast with fruit and nuts, lightly tossed with mixed baby greens and mayonnaise and rolled up inside a whole grain wrap.


1/4 cup plain nonfat Greek yogurt
2 Tbsp. organic canola mayo or Vegenaise (if following a gluten-free diet, check the ingredients to ensure mayo is gluten-free)
1 Tbsp. rice vinegar (or cider or white wine vinegar)
1 teaspoon curry powder (or more to taste)
8 oz. cooked skinless chicken breast, shredded or cubed
1 stalk celery, diced
3/4 cup red grapes, halved
3 Tbsp. roasted cashews (or sunflower seeds or pumpkin seeds)
1 scallion, thinly sliced (optional)
2 whole-grain wraps (100 calories or less; use gluten-free wrap if following a gluten-free diet)
1 cup mixed greens (or any preferred salad greens)


1. In a medium bowl, whisk together the yogurt, mayo, vinegar, and curry powder.
2. Add the chicken, celery, grapes, cashews, and scallion (if using). Toss the ingredients to coat them evenly with the yogurt dressing.
3. Spoon half the chicken salad down the center of each wrap. Top the chicken salad with 1/2 cup greens. Roll and seal the wrap.

Nutritional Information

  • Total Fat: 19g
    • Saturated Fat: 2g
  • Cholesterol: 90g
  • Sodium: 460g
  • Protein: 50g
  • Total Carbohydrate: 38g
    • DietaryFiber: 8g
    • Sugar: 12g