Curried Chicken Salad Wraps

Ingredients & Instructions (makes 2-4 servings)

PICKLED RED ONIONS:

• 1 large red onion, peeled and very thinly sliced

• 3/4 cup white vinegar (feel free to use vinegar of your choice) 

• 1/3 cup water 

• 1 teaspoon fine sea salt 

• A few whole peppercorns or few twists of freshly-cracked black pepper 

• 1–2 tablespoons of honey or sugar 

• Optional: Add in a clove or two of thinly sliced garlic

1. In a small saucepan, stir together the vinegar, water, salt, and your desired amount of sweetener. Cook over medium-high heat until the mixture reaches a simmer. (Or alternately, you can heat the mixture in the microwave.) 

2. Place the thinly-sliced onions in a mason jar or other heat resistant glass container. Pour the hot vinegar mixture over the onions, making sure that all of the onions are covered with the vinegar mixture. 

3. Let the onions cool at room temperature, and then place in the refrigerator to chill. Onions need to marinate for at least 30 minutes, overnight is better. 

4. You can refrigerate the onions in a sealed container for up to 2 weeks. 

TIP: Use thicker onions if you prefer the crunch of thicker onions. Just note that you will need to let them sit in the pickling marinade for at least twice the amount of time. 

CHICKEN CURRY:

• 2 cups firmly packed cooked rotisserie chicken, skin removed and shredded

• ½ cup - 1 cup of shredded carrots (I used matchstick size pre-packaged from store) 

• ½ cup pickled red onions (see recipe above) 

• 2-4 tablespoons mayonnaise 

• 2-3 tablespoons sour cream 

• 1 tablespoon curry powder 

• 2 tablespoons finely minced dried apricots (or golden raisins) 

• 1-2 stalks of scallions (chopped, both green and white parts) 

• Juice from half of a freshly squeezed lemon 

• Parsley leaves (stems removed) or cilantro for garnish 

• 2-4 flour tortillas

1. Mix sour cream, mayonnaise, curry powder, lemon juice together. 

2. Pour sour cream mixture over shredded chicken, mix to incorporate. 

3. Add chopped green onions and chopped apricots to the chicken, and thoroughly mix to incorporate. 

4. Place half of the chicken mixture down the middle of the tortilla. 

5. Cover chicken mixture with ½ of the carrots and ½ of the pickled onions.

6. Top with a few pieces of parsley. 

7. Roll up tortilla, burrito style. 

8. Wrap up your wrap in plastic wrap, if eating later. 

SERVING SUGGESTIONS: Enjoy with salad for light supper or take on a picnic. Enjoy.