Turmeric Chicken & Avocado Wraps: An Easy Anti-Inflammatory Lunch Idea

Yield: 4 servings

Time: 30 minutes

Ingredients:

• 1/2 cup mayonnaise

• 1/3 cup whole-milk plain strained (Greek-style) yogurt

• 2 teaspoons Dijon mustard

• 3/4 teaspoon ground cinnamon

• 3/4 teaspoon ground cumin

• 3/4 teaspoon ground turmeric

• 1/2 teaspoon salt

• 1 cup shredded cooked chicken

• 1 cup canned no-salt-added chickpeas, rinsed

• 1/2 cup chopped walnuts, toasted

• 1/3 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:

1. Whisk 1/2 cup mayonnaise, 1/3 cup yogurt, 2 teaspoons mustard, 3/4 teaspoon each cinnamon, cumin and turmeric and 1/2 teaspoon salt together in a large bowl. Add 1 cup chicken, the rinsed chickpeas, the toasted walnuts, 1/3 cup raisins, 3 tablespoons shallots and 2 tablespoons cilantro; stir until evenly coated and combined.

2. When ready to serve, thinly slice avocado. Top 1 tortilla with 1/2 cup spring mix and one-quarter of the sliced avocado. Top with about 1/2 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.

   
   

Source: Eating Well

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