Curry Chicken Salad Flatbread Sandwich

A no-cook, grab-and-go flatbread sandwich filled with curry chicken salad made with Greek yogurt, light mayonnaise, apples, cilantro, red onion, and romaine. Each serving provides 20 g protein and 4 g dietary fiber.  

Credits as: 2 oz eq whole grain-rich grain, 2 oz eq meat/meat alternate, and 1/8 cup dark green vegetable  

Check out the Standardized Recipe Card and Step-by-Step Guide for more information including additional portion yields.

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Instructions

1. Thaw flatbread at room temperature.
2. Thaw chicken in refrigerator overnight.
3. Combine Greek yogurt, mayonnaise, curry powder, lemon juice, salt, and black pepper in a large bowl. Mix thoroughly. Add apples, cilantro, onion, and chicken. Mix gently until all ingredients are coated with the yogurt mixture.
4. To assemble flatbread sandwiches, spoon a #12 disher of chicken salad mixture onto one half of each flatbread. Spread chicken salad to cover the half. Top with 1/4 cup shredded romaine lettuce, then fold in half. Serve immediately. Avoid holding for long periods of time to prevent sandwich from becoming soggy.