Malaysian Curried Chicken Wraps
- For filling, stir together mayonnaise, yogurt or sour cream, chutney, curry powder, green onion, and cilantro or mint in a medium bowl. Stir in chicken; mix well. Salt and pepper to taste. Cover and chill until serving time.
- Place a tortilla on a cutting board. Place about 1/2 cup of chicken mixture in a strip about 2 inches from an edge of the tortilla. Top with some spinach leaves. Fold the closest edge of tortilla over filling and fold the ends in; roll up. Continue with remaining tortillas and filling.
- To serve, diagonaly cut the rolls into 1-inch-thick slices using a serrated knife. Makes 4 servings.
From the Test Kitchen
1 vegetable, 1-1/2 starch, 4 meat, 2 fat.
Nutrition Facts (Malaysian Curried Chicken Wraps)
- Per serving:
- 493 kcal ,
- 27 g fat
- (6 g sat. fat ,
- 452 mg sodium ,
- 28 g carb. ,
- 2 g fiber ,
- 33 g pro.