A dish like Coconut Curry Salad Wrap with Tofu can do wonders for both your taste senses and your heart. You’re going to love the easy curry mayonnaise that you can make. After using it, you’ll want to apply it to everything.
Ingredients
For the Coconut Curry Salad
- 1 cup cooked and shredded chicken (can also use tofu or chickpeas for a vegetarian option)
- 1/2 cup shredded carrots
- 1/2 cup chopped bell peppers (use any color you prefer)
- 1/2 cup chopped cucumber
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup unsweetened shredded coconut
- 1/4 cup roasted cashews (or peanuts)
- 2 tablespoons olive oil
- 2 tablespoons coconut milk
- 1 tablespoon lime juice
- 1 tablespoon curry powder
- 1 teaspoon honey (or maple syrup for a vegan option)
- Salt and pepper to taste
For the Wraps
- Large whole-grain tortilla wraps (you can use gluten-free wraps if needed)
- Fresh spinach or lettuce leaves
Instructions
- In a large bowl, combine the shredded chicken (or alternative protein), shredded carrots, chopped bell peppers, cucumber, red onion, cilantro, shredded coconut, and roasted cashews.
- In a separate small bowl, whisk together the olive oil, coconut milk, lime juice, curry powder, honey (or maple syrup), salt, and pepper until well combined.
- Pour the dressing over the salad ingredients and toss until everything is evenly coated.
- Lay out a whole-grain tortilla wrap on a clean surface and add a layer of fresh spinach or lettuce leaves on the wrap.
- Spoon the coconut curry salad mixture onto the center of the wrap.
- Fold in the sides of the wrap and then roll it up tightly, creating a secure wrap.
- Cut the wrap in half diagonally if desired, and it’s ready to serve.
Nutrition Facts
- Calories: 400-450 kcal
- Protein: 20-25g
- Carbohydrates: 30-35g
- Fat: 20-25g
- Fiber: 5-7g
- Sugar: 5-7g
- Sodium: 400-500mg
