Thai Chicken Spinach Wraps
Thai Chicken Spinach Wraps
An easy Thai-inspired wrap made with chicken, spinach, curry paste, apples, almonds and a honey-yogurt spread. Good all year round!
Servings
4

Ingredients
- 1 pound foster farms simply raised boneless, skinless, chicken breast
- 5 teaspoon extra virgin olive oil, divided
- salt & pepper
- 1/4 cup mayonnaise
- 2 tablespoon greek yogurt
- 2 tablespoon honey
- 1 tablespoon fresh lime juice
- 1/2 apple, diced
- 1/4 cup red onion, minced
- 2 tablespoon chopped cilantro
- 1/4 cup sliced almonds
- 1 teaspoon ginger paste
- 1 teaspoon thai red curry paste
- 2.5 cup fresh baby spinach
- 4 (10in) spinach torillas
- cooking spray
Directions
- Preheat an outdoor grill to medium-high.
- Clean and oil the hot grill grates.
- Place chicken breasts in-between 2 sheets of plastic wrap and, using a meat mallet, pound out to an even 1/2-inch thickness.
- Rub the breasts with 2 teaspoons of the olive oil and sprinkle with some salt and pepper.
- Place chicken directly on grill and cook for 5 minutes; flip and cook for another 5 minutes or until a thermometer registers 160°F.
- Transfer to a plate and let rest for a few minutes.
- Once cool to the touch, dice up into cubes. In the meantime, combine mayo, yogurt, honey, and lime juice in a bowl.
- Fold in the apple, onion, cilantro, and cooked chicken. Set aside.
- In a large skillet, over medium heat, sauté almonds in the remaining 3 teaspoons oil until golden, stirring often so they don’t burn, about 1 minute.
- Add the ginger and curry paste; cooking for 30 seconds until fragrant. Add spinach and cook until wilted. Remove from heat and fold into the chicken mixture.
- Place 1/2 cup of the chicken mixture onto each tortilla, then roll to enclose, folding in the sides like a burrito.
- Wipe out skillet and return to the burner over medium heat; coat with cooking spray and toast wraps until golden on both sides, about 30-45 seconds per side.
- Cut in half and serve warm.