Today I was craving some protein. Chicken salad, in particular. And chicken salad in the summer always reminds me of Oberlin. Oberlin is this cute little town in northwest Ohio, home of Oberlin College and Conservatory and one of the very best music schools in the country. The people in town are eclectic and artistic, wonderfully passionate, and charming. My favorite place for lunch is a little Mediterranean-inspired cafe on the corner called Java Zone, my lunch of choice a large iced coffee and the Chicken Curry Wrap. Thick strips of chicken sauced in bright yellow yogurt curry with greens poking through fresh pita bread...nothing was cooler or more refreshing as a light lunch in the summer. Here's my take on it, a more chicken-salad-type approach and delightfully customizeable. Add other fruits and veggies as desired, or eat it in a pita, on naan bread, or in a sandwich!
Chicken Curry Salad Wraps
1 grilled chicken breast, cubed
1 carrot, julienne
1 stalk of celery, sliced
1/4 c dried cranberries
1/4 c toasted walnuts
1 teaspoon curry powder
1/2 teaspoon cinnamon
dash black pepper
Alton Brown's Homemade Mayonnaise (http://www.foodnetwork.com/recipes/alton-brown/mayonnaise-recipe/index.html) OR Greek yogurt
four soft flour tortillas
lettuce
First make Alton Brown's mayonnaise, then combine the rest of the ingredients except lettuce and tortillas. Mix well. Warm tortillas 20 seconds in the microwave or a few minutes in a warm oven under a damp towel. Shred lettuce and place about 1/4 cup on each tortilla; top with chicken salad mix and roll.
Makes four wraps.
