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Curried Potato and Chicken Salad Wrap

Curried Potato and Chicken Salad Wrap

Our diced potatoes coated in curry dressing are the star of this dish. Mixed with diced grilled chicken, our diced hard cooked eggs and wrapped in a whole grain tortilla, this wrap packs a flavor and protein punch.


Precooked Grilled Diced Chicken
1 lb.
Plain Greek Yogurt
1 cup
Mayonnaise, low or not fat
1 cup
1 Tbsp.
Lemon Juice
3 Tbsps.
Curry Powder
1/4 cup
Medium Red Onion, chopped
Whole Grain Tortilla Wraps


  1. In large, perforated pan, add diced potato and place into steamer.
  2. Cook for 8-10 minutes.
  3. Remove potatoes and cool.
  4. Whisk together yogurt, mayonnaise, mustard, lemon juice, and curry powder.
  5. To make chicken potato salad, mix together cooled potatoes, diced grilled chicken, chopped hard cooked eggs and chopped onion.
  6. Drizzle curry dressing over the top and gently toss.
  7. Scoop mixture into whole grain wrap.
  8. Optional- for added texture, add crunchy roasted chickpeas, whole grain wonton strips or chow Mein noodles.


  • The eggs are pasteurized and fully cooked, so it can also be used as an ingredient in cold prep (i.e. bowls and burritos) and heated just before serving.
  • Approx. 1.5 oz equivalent Meat/Meat Alternate per 1 hard cooked egg.
  • Hard Cooked 12/12 Count Eggs also available in Cage-Free, 14616-60676-00
  • Consult manufacturer/supplier for exact grain and vegetable credit.


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