One of the main spices in curry powder blends is turmeric, which contains a pigment called curcumin – curcumin is known for its anti-inflammatory properties. Other spices found in curry powder include chilli pepper, coriander, black pepper, fenugreek, mustard seeds, curry leaves, and fennel seeds. Bonus points: typically, curry powder doesn’t contain salt – this makes it a great way to enhance the flavour in your cooking without adding sodium.

The ideal blend of sweet, savoury, spicy, and sour flavours, these curried chicken salad wraps are a great addition to your recipe rotation. Okay, let’s get to it!

Ingredients:

• 190 g chicken thighs, boneless, skinless
• ⅓ cup diced celery
• ¼ cup diced apples
• ⅓ cup Greek yogurt or (coconut plain yoghurt)
• 1½ tbsp Dijon mustard (or any mustard of choice)
• 1 tsp curry powder
• ½ cup shredded red (or white) cabbage
• 1 whole wheat tortilla (20cm)

Method:

1. Add the raw chicken thighs to a pot of boiling water (seasoning the water with salt). Simmer for 15-20 minutes or until cooked through (your chicken should be white throughout). Drain and allow to cool.
2. Once cool, dice the chicken and add it to a bowl with celery, apples, yoghurt, mustard and curry powder – mix well until the ingredients are fully incorporated. Taste and add salt or other seasonings if needed/desired.
3. Portion the cabbage and chicken salad into containers, keeping them separate. When you’re ready to eat, assemble the wrap by adding cabbage and chicken salad*.

*If you need to build your wrap ahead of time, it can be made and stored in the refrigerator for a day.

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