Serves 6

Ingredients:
2 boneless, skinless chicken breasts, boiled and shredded
1 head of lettuce, cleaned, dried and chilled
2 green onions, coarsely chopped
2 Tbsp carrot straws
6 celery straws (1 4” piece of celery sliced into 6 straws)
1 tsp Hot Curry powder
3 Tbsp light mayonnaise
1 Tbsp cottage cheese or yogurt
2 Tbsp raisins, plumped
½ tsp celery salt
1 ½ tsp Ranch dressing
1 Tbsp black pepper
1 tsp kosher salt
6 cups water (to fill saucepan 2/3 full- more or less as needed)

Directions:
1. Slice two chicken breasts lengthwise and boil in a large sauce pot with water, pepper, onion and kosher salt
2. Meanwhile, combine mayonnaise, cottage cheese (or yogurt), curry powder, raisins, and celery salt, and place in fridge to combine flavors
3. When the chicken is done (about 15 minutes of boiling), cut each piece in half crosswise and shred into bite size pieces
4. Combine the shredded chicken with the chilled sauce and place back in fridge until ready to assemble the wraps
5. Meanwhile, prepare 12-18 leaves of lettuce, to taste, and keep chilled

To Assemble:
1. Stack two or three leaves on top of each other to form a bed for the chicken
2. Drizzle with ranch dressing
3. Add carrot and celery straws
4. Spread 1 Tbsp of the prepared chicken on top
5. Roll the lettuce leaves into a wrap and serve while cold




Two or three of these wraps make a really nice cold entree with just a hint of heat from the curry, and a delicate sweet-sour flavor that pairs very well with tomato basil salad and Calico Beans, or other light sides, for a delightful summertime meal. If you’d like to go a little more dressy, you might like the Tomato and Mozzarella Salad with Black Olive Tapenade.