Almond-Crusted Curry Chicken Wraps
Delicious way to enjoy an unprocessed meal as it combines all fresh and healthy ingredients into a wrap!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Entree
Cuisine: American
Servings: 2 servings
Author: Katie Sturm
- ¼ cup almond flour
- 1 tablespoon curry powder
- 1/2 teaspoon salt more or less to your preference
- 1/4 teaspoon ground pepper
- 1 teaspoon ground ginger
- 1 teaspoon ground mustard
- 1 teaspoon ground turmeric
- 1 pound boneless chicken diced into bite-sized pieces (I prefer thighs, but breasts work well also)
- 2 tablespoon toasted sesame oil
- Lettuce leaves something robust enough to hold chicken and veggies, I love red-leaf
- Sliced or diced tomatoes optional
- Shredded carrots optional
- Sliced or diced cucumbers optional
- Sliced or diced bell peppers optional
- Sprouts optional
- Shredded red cabbage optional
- Avocado-garlic-dill Mayo optional, see below
Mix dry ingredients (almond flour and seasonings) in a glass bowl.
Dredge chicken pieces in flour mixture.
Add toasted sesame oil to a large pan over medium heat.
Add chicken pieces to oil, stirring regularly to avoid scorching or sticking.
When chicken pieces are cooked through (approximately 12-14 minutes), remove from pan and allow to cool.
Assemble lettuce wraps with sauce first, then add chicken and whatever veggies strike your fancy.
Calories: 478kcal | Carbohydrates: 6g | Protein: 51g | Fat: 27g | Saturated Fat: 3g | Cholesterol: 145mg | Sodium: 846mg | Potassium: 910mg | Fiber: 2g | Vitamin A: 100IU | Vitamin C: 2.7mg | Calcium: 55mg | Iron: 2.9mg