Curried Chicken, Chickpea & Arugula Wraps
If you’re searching for a meal that balances excitement with nutrition, look no further than these Curried Chicken, Chickpea & Arugula Wraps. With tender chicken, hearty chickpeas, and a refreshing crunch from vegetables, these wraps are not only delicious but also incredibly satisfying. Perfect for a quick lunch or a light dinner, they pack a flavorful punch with the warm spices of vadouvan curry and fresh ingredients. Let’s dive into why these wraps should be your next go-to meal!
Why Curried Chicken, Chickpea & Arugula Wraps is Worth Your Time
These wraps are a stellar choice for several reasons. Firstly, they combine protein-rich chicken and chickpeas, making them a filling option that keeps you energized throughout the day. Secondly, the vadouvan curry powder adds an aromatic touch that elevates the dish without overwhelming your palate. The addition of crunchy cucumber, sweet bell peppers, and peppery arugula creates a symphony of textures and flavors that will leave you craving more. Lastly, they are incredibly versatile—whether you’re meal prepping for the week or need a quick dinner idea, these wraps are here to save the day.
Ingredient List
- 8 oz (226 g) chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon vadouvan curry powder
- Salt and freshly cracked black pepper, to taste
- 1 cup drained canned chickpeas, coarsely chopped
- ½ cup (56 g) mayonnaise
- 1 teaspoon vadouvan curry powder, or to taste
- 4 large wrap tortillas
- ½ cup (70 g) cranberry sauce
- 1 small cucumber, cut into ¼-inch square strips
- 1 medium bell pepper or 3-4 small sweet peppers, cored, seeded, and thinly sliced
- ½ cup (35 g) toasted almonds, coarsely chopped
- 2 cups (40 g) baby arugula
- ½ cup coarsely chopped fresh cilantro
What You’ll Need (Gear)
- Skillet: For cooking the chicken.
- Mixing bowl: To combine the chickpeas, mayonnaise, and curry powder.
- Knife and cutting board: For chopping vegetables and chicken.
- Spatula or tongs: To handle the chicken while cooking.
- Serving plates: To plate your delicious wraps.
Curried Chicken, Chickpea & Arugula Wraps: Step-by-Step Guide
Step 1: Cook the Chicken
Begin by heating the olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and 1 teaspoon of vadouvan curry powder. Once the oil is hot, add the chicken to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove from heat and let it rest for a few minutes before slicing.
Step 2: Prepare the Chickpea Mixture
While the chicken is cooking, take a mixing bowl and add the coarsely chopped chickpeas, mayonnaise, and an additional teaspoon of vadouvan curry powder (adjust to taste). Mix until well combined. This creamy chickpea spread will add a rich texture to your wraps.
Step 3: Chop the Vegetables
On your cutting board, chop the cucumber into ¼-inch square strips and slice the bell pepper thinly. These fresh vegetables will add crunch and sweetness to your wraps.
Step 4: Assemble the Wraps
Lay out your tortillas on a flat surface. Spread a generous amount of the chickpea mixture across each wrap. Layer on the sliced chicken, cucumber strips, bell pepper slices, toasted almonds, baby arugula, and chopped cilantro.
Step 5: Roll and Serve
Carefully roll each tortilla, tucking in the sides as you go to keep all the fillings secure. Slice each wrap in half, and they are ready to serve! Pair with cranberry sauce for a touch of sweetness that complements the savory flavors beautifully.
Customize for Your Needs
- Swap the chicken for tofu or tempeh for a vegetarian version.
- Use Greek yogurt instead of mayonnaise for a lighter option.
- Add avocado slices for extra creaminess.
- Incorporate other veggies like shredded carrots or radishes for added crunch.
Notes on Ingredients
If you can’t find vadouvan curry powder, feel free to substitute with a mild curry powder or a blend of cumin and coriander for a similar flavor profile. The cranberry sauce adds a unique sweetness, but you can also use a fruit chutney or even a yogurt sauce to balance the spices.
Best Ways to Store
These Curried Chicken, Chickpea & Arugula Wraps are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. If you’re meal prepping, consider keeping the components separate and assembling the wraps just before eating to maintain freshness.
Reader Q&A
Can I use different types of tortillas?
Absolutely! Whole wheat, spinach, or gluten-free tortillas can all be great alternatives depending on your dietary preferences.
How do I make these wraps more spicy?
If you like heat, consider adding a pinch of cayenne pepper to the chicken or mixing in some chopped jalapeños with the vegetables. You could also serve with a spicy sauce on the side.
Can I make these wraps ahead of time?
Yes, you can prepare the ingredients ahead of time and store them separately in the fridge. Assemble the wraps closer to mealtime for the best flavor and texture.
What can I serve with these wraps?
These wraps pair wonderfully with a side of sweet potato fries, a fresh green salad, or even a light soup for a complete meal experience.
Serve with These
Serve & Enjoy
Gather your friends and family around the table to share these delicious Curried Chicken, Chickpea & Arugula Wraps. The mix of flavors and textures is sure to be a hit, and the vibrant colors make for an inviting presentation. Don’t forget to save a bit of the cranberry sauce for dipping, as it adds a delightful sweetness that complements the savory ingredients.
These wraps are not just a meal; they are a celebration of fresh ingredients and bold flavors. Enjoy every bite, and let the vibrant taste of vadouvan curry take you on a culinary journey. Whether you’re enjoying them for lunch, dinner, or a snack, they are bound to become a favorite in your recipe repertoire.
Curried Chicken, Chickpea & Arugula Wraps
Ingredients
Equipment
Method
- Begin by heating the olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and 1 teaspoon of vadouvan curry powder. Once the oil is hot, add the chicken to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove from heat and let it rest for a few minutes before slicing.
- While the chicken is cooking, take a mixing bowl and add the coarsely chopped chickpeas, mayonnaise, and an additional teaspoon of vadouvan curry powder (adjust to taste). Mix until well combined. This creamy chickpea spread will add a rich texture to your wraps.
- On your cutting board, chop the cucumber into ¼-inch square strips and slice the bell pepper thinly. These fresh vegetables will add crunch and sweetness to your wraps.
- Lay out your tortillas on a flat surface. Spread a generous amount of the chickpea mixture across each wrap. Layer on the sliced chicken, cucumber strips, bell pepper slices, toasted almonds, baby arugula, and chopped cilantro.
- Carefully roll each tortilla, tucking in the sides as you go to keep all the fillings secure. Slice each wrap in half, and they are ready to serve! Pair with cranberry sauce for a touch of sweetness that complements the savory flavors beautifully.
Notes
- If you can’t find vadouvan curry powder, feel free to substitute with a mild curry powder or a blend of cumin and coriander for a similar flavor profile.
- The cranberry sauce adds a unique sweetness, but you can also use a fruit chutney or yogurt sauce to balance the spices.
- These wraps are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.
