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Photo:Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
Active Time:30 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipeTheseTurmeric Chicken & Avocado Wrapsare a flavor-packed lunch perfect for keeping inflammation at bay. Golden-yellow turmeric adds powerful anti-inflammatory properties to every bite, while hearty chickpeas step in with a boost of fiber and plant-based protein to keep you satisfied. We love this chicken salad rolled up in a whole-wheat tortilla, but you can enjoy it any way you want! It’s just as delicious served on a bed of greens with the sliced avocado on the side or scooped onto whole-grain crackers for a midafternoon snack. Take a look at our expert tips and tricks below to turn these simple turmeric chicken and avocado wraps into a go-to favorite you’ll want time and time again.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Cooked chicken breast or thigh will work well here. You can cook it yourself or use a rotisserie chicken, but keep in mind that rotisserie chickens are often high in sodium. Be sure to remove any skin from the chicken to keep saturated fat in check.If you’re making the salad ahead, don’t cut into your avocado until you are ready to assemble the wrap. This step helps to minimize oxidation, which will brown the avocado.Cilantro not your favorite fresh herb? Chopped parsley or chives can be used in its place.For the best flavor, toast nuts before using. Place nuts in a small dry skillet; heat over low, stirring constantly until fragrant, 2 to 4 minutes.Nutrition NotesChickenis a complete source of protein, meaning it contains all nine essential amino acids our bodies need to build muscle, bone, antibodies and more. Plus, it’s lean and low in saturated fat, so it’s also a win for heart health.Avocadosare a surprisingly good source of fiber! Fiber helps your gut produce inflammation-fighting substances called short-chain fatty acids that nourish your gut to promote better digestive health.Walnutsare among a small handful of foods that deliver plant-based omega-3 fatty acids. That’s good news for your brain health! These hard-to-get fats have been linked to better memory and may reduce inflammation, which may lead to cognitive decline if unchecked.Turmericmay be best known as the colorful spice that gives curry powder its golden hue. But it’s also a powerful source of curcumin, an anti-inflammatory compound that may reduce the risk of Alzheimer’s disease and ease symptoms of depression and arthritis.Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
Jump to recipe
TheseTurmeric Chicken & Avocado Wrapsare a flavor-packed lunch perfect for keeping inflammation at bay. Golden-yellow turmeric adds powerful anti-inflammatory properties to every bite, while hearty chickpeas step in with a boost of fiber and plant-based protein to keep you satisfied. We love this chicken salad rolled up in a whole-wheat tortilla, but you can enjoy it any way you want! It’s just as delicious served on a bed of greens with the sliced avocado on the side or scooped onto whole-grain crackers for a midafternoon snack. Take a look at our expert tips and tricks below to turn these simple turmeric chicken and avocado wraps into a go-to favorite you’ll want time and time again.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Cooked chicken breast or thigh will work well here. You can cook it yourself or use a rotisserie chicken, but keep in mind that rotisserie chickens are often high in sodium. Be sure to remove any skin from the chicken to keep saturated fat in check.If you’re making the salad ahead, don’t cut into your avocado until you are ready to assemble the wrap. This step helps to minimize oxidation, which will brown the avocado.Cilantro not your favorite fresh herb? Chopped parsley or chives can be used in its place.For the best flavor, toast nuts before using. Place nuts in a small dry skillet; heat over low, stirring constantly until fragrant, 2 to 4 minutes.Nutrition NotesChickenis a complete source of protein, meaning it contains all nine essential amino acids our bodies need to build muscle, bone, antibodies and more. Plus, it’s lean and low in saturated fat, so it’s also a win for heart health.Avocadosare a surprisingly good source of fiber! Fiber helps your gut produce inflammation-fighting substances called short-chain fatty acids that nourish your gut to promote better digestive health.Walnutsare among a small handful of foods that deliver plant-based omega-3 fatty acids. That’s good news for your brain health! These hard-to-get fats have been linked to better memory and may reduce inflammation, which may lead to cognitive decline if unchecked.Turmericmay be best known as the colorful spice that gives curry powder its golden hue. But it’s also a powerful source of curcumin, an anti-inflammatory compound that may reduce the risk of Alzheimer’s disease and ease symptoms of depression and arthritis.Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
TheseTurmeric Chicken & Avocado Wrapsare a flavor-packed lunch perfect for keeping inflammation at bay. Golden-yellow turmeric adds powerful anti-inflammatory properties to every bite, while hearty chickpeas step in with a boost of fiber and plant-based protein to keep you satisfied. We love this chicken salad rolled up in a whole-wheat tortilla, but you can enjoy it any way you want! It’s just as delicious served on a bed of greens with the sliced avocado on the side or scooped onto whole-grain crackers for a midafternoon snack. Take a look at our expert tips and tricks below to turn these simple turmeric chicken and avocado wraps into a go-to favorite you’ll want time and time again.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients½cupmayonnaise⅓cupwhole-milk plain strained (Greek-style) yogurt2teaspoonsDijon mustard¾teaspoonground cinnamon¾teaspoonground cumin¾teaspoonground turmeric½teaspoonsalt1cupshredded cooked chicken1cupcanned no-salt-added chickpeas, rinsed½cupchopped walnuts, toasted⅓cupfinely choppedraisins3tablespoonsfinely choppedshallots2tablespoonsfinely choppedfresh cilantro1largeavocado4(9-inch)whole-wheat tortillas2cupsspring mix salad greens, divided
Cook Mode(Keep screen awake)
Ingredients
½cupmayonnaise
⅓cupwhole-milk plain strained (Greek-style) yogurt
2teaspoonsDijon mustard
¾teaspoonground cinnamon
¾teaspoonground cumin
¾teaspoonground turmeric
½teaspoonsalt
1cupshredded cooked chicken
1cupcanned no-salt-added chickpeas, rinsed
½cupchopped walnuts, toasted
⅓cupfinely choppedraisins
3tablespoonsfinely choppedshallots
2tablespoonsfinely choppedfresh cilantro
1largeavocado
4(9-inch)whole-wheat tortillas
2cupsspring mix salad greens, divided
Directions
Whisk ½ cup mayonnaise, ⅓ cup yogurt, 2 teaspoons mustard, ¾ teaspoon each cinnamon, cumin and turmeric and ½ teaspoon salt together in a large bowl. Add 1 cup chicken, the rinsed chickpeas, the toasted walnuts, ⅓ cup raisins, 3 tablespoons shallots and 2 tablespoons cilantro; stir until evenly coated and combined.
When ready to serve, thinly slice avocado. Top 1 tortilla with ½ cup spring mix and one-quarter of the sliced avocado. Top with about ½ cup chicken mixture. Roll the tortilla up and over the filling, like a burrito, tucking in the sides to help keep the ingredients in. Repeat with the remaining tortillas, spring mix, avocado and chicken mixture. Slice the wraps in half crosswise to serve.
To make aheadCover and refrigerate chicken mixture (Step 1) for up to 4 days.
To make ahead
Cover and refrigerate chicken mixture (Step 1) for up to 4 days.
Frequently Asked Questions
To prevent soggy wraps, try to create a barrier between the wrap and the chicken salad. That’s why we recommend putting the greens down first—the greens prevent the chicken salad, which is moist, from sitting directly on the wrap. We also recommend assembling the wrap the day you plan to enjoy it.
Be sure to tuck the ends of the wrap in as you roll it up. If you are taking your wrap to go, wrap it tightly in plastic wrap or foil to help hold it together.
EatingWell.com, December 2024
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Nutrition Facts(per serving)744Calories45gFat63gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Alex Loh
andHilary Meyer
Hilary Meyer
