Turmeric Chicken & Avocado Wraps
These chicken salad wraps are packed with ingredients that help reduce inflammation. Turmeric, with its bright golden hue, is well-known for its anti-inflammatory and antioxidant effects, while chickpeas add fiber and plant-based protein. Mix up the chicken salad at the beginning of the week to enjoy in a wrap or serve it over greens if you prefer.
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
Directions
- 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.
