Recipe Library
Turmeric Chicken & Avocado Wraps
Creamy turmeric-spiced dressing coats tender chicken and chickpeas, while toasted walnuts and sweet raisins add crunch and bursts of flavor in every bite. Sliced avocado and crisp greens complete the wrap with cool creaminess against warm spices.
- Total
- 24 min
- Prep
- 24 min
- Serves
- 4
Nutrition per Serving
- Calories
- 744
- Protein
- 26g
- Carbs
- 63g
- Fat
- 45g
- Fiber
- 11g
- Sugar
- 12g
- Sodium
- 843mg
Ingredients
- ½ cup mayonnaise
- ⅓ cup whole-milk plain strained (Greek-style) yogurt
- 2 teaspoons Dijon mustard
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground cumin
- ¾ teaspoon ground turmeric
- ½ teaspoon salt
- 1 cup shredded cooked chicken
- 1 cup canned no-salt-added chickpeas, rinsed
- ½ cup chopped walnuts, toasted
- ⅓ cup finely chopped raisins
- 3 tablespoons finely chopped shallots
- 2 tablespoons finely chopped fresh cilantro
- 1 large avocado
- 4 (9-inch) whole-wheat tortillas
- 2 cups spring mix salad greens, divided
Instructions
- Whisk ½ cup mayonnaise, ⅓ cup yogurt, 2 teaspoons mustard, ¾ teaspoon each cinnamon, cumin and turmeric and ½ teaspoon salt together in a large bowl. Add 1 cup chicken, the rinsed chickpeas, the toasted walnuts, ⅓ cup raisins, 3 tablespoons shallots and 2 tablespoons cilantro; stir until evenly coated and combined.
- When ready to serve, thinly slice avocado. Top 1 tortilla with ½ cup spring mix and one-quarter of the sliced avocado. Top with about ½ cup chicken mixture. Roll the tortilla up and over the filling, like a burrito, tucking in the sides to help keep the ingredients in. Repeat with the remaining tortillas, spring mix, avocado and chicken mixture. Slice the wraps in half crosswise to serve. Recipe developed by Tricia Manzanero Stuedeman