Low Fat Curried Chicken Salad Wrap

It’s often so hard to find low fat recipes that are tasty, but this recipe for a Low Fat Curried Chicken Salad Wrap is delicious, and a great way for using up leftovers too. It’s easy to make and will become a favourite in no time.

 

Ingredients

1 or half (depending on size/apetite) cooked chicken breast - sliced or cubed into small pieces

1 - 2 tablespoons low fat Greek yoghurt

Mango chutney 1 - 2 teaspoons

Half teaspoon curry powder (mild - medium)

Pinch salt & Pepper

1 medium tomato, sliced thickly

2 - 3 leaves cos lettuce or any other salad leaves

© Sally Scott | Dreamstime.com

 

Procedure

- Mix the yoghurt, chutney, curry powder, salt and pepper together in a bowl, or make a jar of this "fake mayo" and keep in fridge for up to 3 days if making for more than one serving

- Add more or less ingredients to your personal taste

- Cut pitta bread lengthways down the middle, making a pocket for the filling

- Spread all around the inside with the curried mango yoghurt, usually around 2 tablespoons worth and press pitta together so it's evenly spread

- Peel back open, add sliced/cubed cooked chicken making sure all the bread has filling in it, grapes (optional), all of the tomato slices (if it all fits) and top generously with layers of lettuce leaves

- Enclose the pitta bread and press together tightly before wrapping in parchment, cling film or foil, to keep everything held together

- Alternatively, prepare the wrap in the same way and roll when ready before packing it the same way as the pitta so the wrap does not fall apart

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