One of my favourite wraps in Toronto can be found at a small downtown coffee shop called Le Gourmand. Their chicken apple curry wrap is a standout: sweet crispy chunks of apple, spicy hints of curry, and tender roasted chicken all wrapped up in a creamy bite. I no longer work in that area, but have been tweaking my own version ever since.
My two-bite chicken kale wraps are a quick, light lunch or a healthy afternoon power snack. Being on a detox, I had to find a substitution for the wrap. I’ve had endive and Boston lettuce wrapped food before, but I’m a big fan of kale and of all the leafy greens, kale has the highest nutritional value. Kale is packed full of vitamins A,C & K and has 1000% more vitamin C than a cup of cooked spinach! This leafy green is also high in fiber which helps support our digestive track and is loaded with antioxidants, a key benefit during a detox. By massaging the kale in apple cider vinegar and olive oil, the leaves become more pliable without losing the crunch. I’ve added raisins to this recipe because I love the tiny bursts of sweetness alongside the crunchy apple, but I know many people dislike raisins for exactly this reason (but let me try to convince you…give raisins another try!). If you prefer, you can substitute the raisins with maple syrup. This recipe serves four, but I could easily eat half the portion myself, the chicken-apple-curry combination is so addictive! I secured the wraps with a toothpick, but feel free to dive right in and scoop up the chicken with the kale, Ethiopian-style.
Two Bite Chicken Apple Curry Kale Wraps
For the wraps:
- 16 kale leaves stems carefully removed
- 1 tablespoon apple cider vinegar
- ½ teaspoon olive oil
- dash of sea salt
For the filling:
- 2 x 6 oz boneless skinless chicken breasts
- 2 x celery stalks finely chopped
- 2 x large Gala apples peeled and cored. 1 coarsely grated 1 finely diced
- ½ cup plain Greek yogurt
- ¼ cup of golden raisins or 1 tablespoon real maple syrup
- 1 tablespoon curry
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- juice from half a lemon
- sea salt and pepper to taste
Heat griddle to 350C.
Place the chicken breasts in between two pieces of parchment paper and pound to an even thickness with a meat tenderizer.
Grill chicken until lightly browned and no longer pink inside approximately 10 minutes. Let cool.
Remove the stems from the kale leaves and place in a large bowl. Add apple cider vinegar, olive oil and a dash of salt and pepper. Using your hands, carefully massage the kale for 1 minute and let sit.
In a medium bowl mix together celery, apple, raisins (or maple syrup), curry, cumin, and garlic powder. Shred the chicken breasts into the bowl. Add Greek yogurt and cream the chicken and ingredients together.
Drizzle with the juice from half a lemon and season with salt and pepper to taste.
Carefully spread out the kale leaves. Place a spoonful of chicken filling at the edge of the widest part of the leaf and roll inwards, tucking in the edges while rolling and wrapping the bottom of the leaf around the wrap, securing with a toothpick.