Name: Chicken Wrap with Feta, Dates, Lettuce, Parsley & Curried Carrot Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ heads butter (Boston) lettuce; 9 medium carrots; 1.02 kg chicken breasts, boneless skinless; 1 ½ (113 g) pkgs crumbled feta cheese; 1 small bunch Italian (flat-leaf) parsley; 6 large flour tortillas; 1 ½ lemons; ⅓ cup medjool dates, pitted; ¾ cup plain Greek yogurt; 1 ½ medium red onions; apple cider vinegar; black pepper; cinnamon, ground; cumin, ground; curry powder; Dijon mustard; extra virgin olive oil; salt

Chicken Wrap with Feta, Dates, Lettuce, Parsley & Curried Carrot SaladChicken Wrap with Feta, Dates, Lettuce, Parsley & Curried Carrot Salad — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1 ½ heads butter (Boston) lettuce

9 medium carrots

1.02 kg chicken breasts, boneless skinless

1 ½ (113 g) pkgs crumbled feta cheese

1 small bunch Italian (flat-leaf) parsley

6 large flour tortillas

1 ½ lemons

⅓ cup medjool dates, pitted

¾ cup plain Greek yogurt

1 ½ medium red onions

apple cider vinegar

black pepper

cinnamon, ground

cumin, ground

curry powder

Dijon mustard

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Juice lemons into a large bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl with the lemon juice along with yogurt, oil, Dijon, and spices. Whisk to combine the dressing and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat chicken dry with paper towels and cut into bite-sized pieces.

Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken and spices; cook, stirring occasionally, until golden and cooked through, 4-5 minutes. Using a slotted spoon, remove chicken to a plate; set aside. (Reserve skillet with cooking juices for later use.)

Meanwhile, using a clean cutting board, peel, trim, and coarsely grate carrots. Add to the bowl with the dressing, stir to combine, and set aside.

Peel, halve, and slice onions crosswise into thin half-moons.

Return skillet (with cooking juices) to medium heat. Add onion and cook, stirring occasionally, until softened, 4-5 minutes.

While the onion is cooking, roughly chop dates.

When the onion is soft, add vinegar to the skillet. Continue to cook, stirring constantly, until vinegar is reduced, about 2 minutes.

Return chicken to the skillet, along with any accumulated juices, then add the dates and feta. Stir to combine and remove from heat.

Halve lettuce lengthwise, then slice crosswise into thin (shred-like) strips.

Place tortillas on a flat surface, then divide chicken-feta mixture and lettuce between them. Top with a small portion of carrot salad and roll tightly to close. (Reserve remaining salad for serving.)

Cut wraps in half and divide between plates. Serve with remaining salad on the side and enjoy!

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