Coconut Curry Chicken Salad Wrap

Yields 4 servings

Chicken salad wraps are the ultimate picnic food - portable, filling, and most of all, delicious. We’ve taken the classic curried chicken salad and lightened it with dairy-free coconut yogurt and our Toasted Coconut Dressing, without skimping on flavor. Instead of curry powder, we opted for green curry paste to give an additional bite, along with the complimenting brightness of lemongrass (you can even use homemade fresh curry paste if you feel so inclined!). The chicken is carefully poached with aromatics to ensure that even the most underdressed piece of chicken can still stand on its own.

Poached chicken recipe adapted from Woks of Life

---

Assembly

Poached Chicken:
Fill a large pot with water until it is half full. Add lemongrass, ginger, 3 stalks of green onion, garlic, black peppercorn, and salt. Cover and bring to a boil. 

Add chicken breasts (they should be fully submerged - if not, add some more water). Standby until water comes back to a boil. This step will be quick. 

Reduce heat to low, and let simmer for 5-6 minutes. Turn heat off, cover pot, and let stand 15-20 minutes, or until thickest part of the breast reaches 165ºF. Remove from water and cool in ice water bath for about 10 minutes. Remove from water, shred into small pieces, and refrigerate until ready to use.

Coconut Curry Sauce:
In a small bowl, mix ingredients together until well-combined. Set aside.

Assembly:
In a large bowl, combine shredded chicken with grapes, peanuts, pickled onions, green onion, and Coconut Curry Sauce. If you prefer less sauce, do not use the whole amount prepared.

Place a few lettuce leaves on the bottom half of a tortilla. Place ¼ of the chicken salad on top. Roll up the tortilla and repeat with remaining chicken salad.

Note: Chicken salad can be made up to one day in advance.

Ingredients

Coconut Curry Sauce

¼ cup Toasted Coconut Dressing

¼ cup Coconut dairy-free/vegan plain yogurt

1 tbsp Green curry paste

1.5 tbsp Creamy peanut butter (no-stir)

1 tbsp Mayonnaise

1 tsp Honey

¾ tsp Turmeric (for colour)

2 Chicken breasts (bone-in, skin-on)

1 stalk Lemongrass, cut into 2 inch sections

1 inch Ginger, peeled, sliced

4 stalks, divided Green onion, cut 3 stalks into 2 inch sections and 1 stalk thinly sliced

6 cloves Garlic, peeled, whole

1 tsp Whole black peppercorn

Heavy pinch Salt

1 cup Red grapes, cut in half

2 tbsp Roasted peanuts, chopped

¼ cup Pickled onions (turmeric preferred)

4 Large flour tortillas

Bibb/butter lettuce

---