Chicken Curry Wrap

Use any cooked chicken you have. Leftover chicken breast or thighs, shredded chicken, and rotisserie chicken all work. This is one of my favorite lunches for using up a small amount of chicken left from dinner.

Sure. Chop the chicken in a bowl and hold back most of the sauce; you only need a little. Then mix it with the mayo or Greek yogurt to create the salad. The grapes would be optional since you’re using Indian curry as the base but they’d add a nice sweet touch.

No. If you have cooked chicken, you can make it in a few minutes with Greek yogurt, curry powder, and grapes. You can also use leftover curried chicken salad or buy prepared curry chicken salad from the grocery store and use it as the filling.

Place the lettuce directly against the tortilla before adding the chicken salad. It creates a barrier between the moist filling and tortilla. I also keep fruit, veggies, and other wet sides in separate lunchbox compartments.

Yes. Assemble the wrap and refrigerate it in a sealed container overnight. If you’re using a gluten-free tortilla, which can dry out faster, place a slightly damp paper towel over the wrap before closing the container.

Use a sturdy lunch container instead of a zip bag so the wrap doesn’t get flattened. These are the lunch containers I recommend for packing lunches that need a little protection.