Why haven’t I done this all along? Made a big batch of chicken salad or chicken curry salad ahead of time, for a quick-and-easy insert into tortillas/pita pockets for ‘lunch this week’?

I was aiming for delicious, healthy and more-interesting-than-your-basic sandwich. I think the combination is fantastic: it includes sweet bites of apple, carrot and raisins with the crunch of celery and zing of green onions, curry and pepper. And I used just chicken thigh meat, but you could use chicken leg meat or breasts as well (no skin).

Some of this chicken curry didn't make it into wraps; on more than one occasion I caught myself eating it straight, with a fork... right out of the container… while standing with the fridge door open.

Chicken Curry & Raisin Wraps
1 1/4 LB skinless, boneless chicken thighs (cut into 1/2 inch pieces)
2 T olive oil
2 T curry powder
S&P
1/4 cup green onions
2 T finely chopped parsley
1/4 cup diced apple
3 T mayonnaise
2 T small dice carrots
2 T small dice celery
1/2 cup raisins
S&P

Heat olive oil in skillet over medium heat (or just a tad hotter); saute chicken until cooked through (I put in a little olive oil). Add curry and mix well. Season with salt and pepper. Remove from heat, let cool slightly and mix with remaining ingredients (adjust to taste with S&P). Store in fridge, insert into lunches at your convenience for a bit of 'sandwich replacement therapy.'

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