Do you all know about the Cuisine at Home magazine series? Sister Jen introduced me several months ago. By buying me a subscription.
I’m still thanking her.
Then Jen showed me her latest find, Sandwiches and Wraps – you see, Cuisine at Home also publishes specialty magazines, called Cuisine Tonight. But she showed me with a warning – “The store only had one copy,” she said. After breezing through the first few pages, and wiping away the drool, I wanted to cry. Only one copy? What? WAAAAAAAA.
Jen felt my pain. She is a great sister and all.
I’m no dummy, though. I simply went online that night and ordered it. (Mind you, I need another cookbook like I need a hole in the head. I justify it by calling it an addiction. That works for me.)
You have to understand. This particular issue is…well…I want to make every single recipe. Every. Single. One.
I had to start somewhere. Well, hello page 40.
I picked these wraps because anything with Thai origins gets my immediate attention. And since my refrigerator is never without red (and green) curry paste, spinach, yogurt, and tortillas, this was a no-brainer.
Big winner. They were easy to prepare, quick start-to-finish, and all the flavors worked wonderfully.
One recipe down. Fifty-two to go.
Thai Chicken Curry Wraps
Makes 4 wraps
Prep time: 15 minutes
Total time: 30 minutes
• 1/4 cup mayonnaise
• 2 tablespoons plain yogurt
• 2 tablespoons honey
• 1 tablespoon fresh lime juice
• 1 1/2 cups cooked chicken, cubed (I used a rotisserie chicken)
• 1/3 cup pineapple, dices
• 1/4 cup red onion, minced
• 2 tablespoons chopped parsley (or cilantro)
• 1/4 cup slivered almonds
• 2 tablespoons minced ginger
• 1 teaspoon Thai red curry paste
• 2 1/2 cups fresh baby spinach
• 4 flavored burrito-size (10-12”) flour tortillas, such as tomato or spinach
• Cooking spray
Combine mayo, yogurt, honey, and lime juice in a bowl. Fold in the chicken, pineapple, onion, and parsley. Set aside.
In a large skillet, over medium heat, sauté almonds in 1 tablespoon of oil until golden, stirring often so they don’t burn, about 1 minute. Add the ginger and curry paste; cooking for 30 seconds until fragrant. Add spinach and cook until wilted. Remove from heat and fold into the chicken mixture.
Wipe out skillet and return to the burner over low heat; warm tortillas until pliable. Place 1/2 cup of the chicken mixture on each tortilla, then roll to enclose, folding in the sides like a burrito.
Coat skillet with cooking spray and toast wraps over medium-high heat until golden on both sides, about 30-45 seconds per side. Cut in half and serve warm.
(originally from Cuisine Tonight, Sandwiches and Salads)