Wednesday, April 30, 2008

Curry Chicken Wrap

4 oz chicken breast, cooked or baked
1 TB ff mayo
1 ts mango ginger chutney
1 ts curry powder
1 ts white wine
1 spring onion, chopped
1 TB cashew nuts, chopped (dinner fat)

Cube the chicken breast. Mix may, chutney, curry powder, and white wine to a smooth consistency. Add toasted, chopped cashew nuts, and mix in the chicken

Serve on a low-fat tortilla wrap (e.g. La Tortilla factory whole wheat tortillas) with a handful of arugula salad.

Lunch + salad + protein

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