THAI CHICKEN SPINACH WRAPS

Thai Chicken Spinach Wraps image

Provided by @MakeItYours

Number Of Ingredients 16

1 pound Foster Farms Simply Raised boneless (, skinless chicken breasts)
5 teaspoons extra virgin olive oil (, divided)
salt and pepper
1/4 cup mayonnaise
2 tablespoons plain Greek yogurt
2 tablespoons honey
1 tablespoon fresh lime juice
1/2 diced apple
1/4 cup red onion (, minced)
2 tablespoons chopped cilantro
1/4 cup sliced almonds
1 teaspoon ginger paste
1 teaspoon Thai red curry paste
2 1/2 cups fresh baby spinach
4 ((10-inch) spinach flavored burritos, warmed until pliable)
Cooking spray

Steps:

Preheat an outdoor grill to medium-high. Clean and oil the hot grill grates.
Place chicken breasts in-between 2 sheets of plastic wrap and, using a meat mallet, pound out to an even 1/2-inch thickness. Rub the breasts with 2 teaspoons of the olive oil and sprinkle with some salt and pepper. Place chicken directly on grill and cook for 5 minutes; flip and cook for another 5 minutes or until a thermometer registers 160°F. Transfer to a plate and let rest for a few minutes. Once cool to the touch, dice up into cubes.
In the meantime, combine mayo, yogurt, honey, and lime juice in a bowl. Fold in the apple, onion, cilantro, and cooked chicken. Set aside.
In a large skillet, over medium heat, sauté almonds in the remaining 3 teaspoons oil until golden, stirring often so they don't burn, about 1 minute. Add the ginger and curry paste; cooking for 30 seconds until fragrant. Add spinach and cook until wilted. Remove from heat and fold into the chicken mixture.
Place 1/2 cup of the chicken mixture onto each tortilla, then roll to enclose, folding in the sides like a burrito.
Wipe out skillet and return to the burner over medium heat; coat with cooking spray and toast wraps until golden on both sides, about 30-45 seconds per side. Cut in half and serve warm.