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Brian and I decided to stay home for Easter and chose a nontraditional menu for both lunch and dinner. We went to the market with no strict plan — a rare move for my usually list-driven self — and allowed ingredients to guide our choices. We bought shrimp, a rotisserie chicken, fresh jalapeños, and plenty of cilantro. Because I didn’t make a list, I forgot jam, raspberries, and yogurt.
After checking the fridge, we settled on curried chicken wraps for lunch, loaded with fresh vegetables and grapes. For dinner we prepared grilled shrimp with cilantro rice and asparagus. Not the typical Honey Baked Ham and deviled eggs, but fresh, simple, and delicious.
Using a store-bought rotisserie chicken made the curried chicken wraps quick and easy. I added celery for crunch, red bell pepper for color, and grapes for sweetness. Rolled with lettuce, cilantro, and Colby-Jack cheese, these wraps made a flavorful Easter lunch. I did miss the deviled eggs a little, but these were a wonderful alternative.
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Curried Chicken Salad Wraps
Yield: 2 servings
Ingredients:
1/4 cup light mayonnaise
1/2 tsp curry powder
2 cups chopped cooked chicken
1/2 cup grapes, halved
1/4 cup finely chopped red bell pepper
1 stalk celery, finely chopped
2 tablespoons chopped cilantro
Salt and pepper to taste
Lettuce leaves
2 slices reduced-fat Colby-Jack cheese
2 (7 to 8-inch) flavored wraps or flour tortillas
Directions:
1. In a medium bowl, combine the mayonnaise and curry powder and mix until smooth. Add the chopped chicken, grapes, red bell pepper, celery, and cilantro. Gently fold to combine. Season with salt and pepper to taste.
2. Lay the wraps flat, arrange lettuce and cheese on each, spoon the curried chicken mixture over the cheese, then roll up the wraps. Slice in half if desired and serve immediately.
Notes:
– Adapted from Sargento
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Disclosure: This post is sponsored by Sargento; however, the opinions expressed are my own.