Curried Chick Salad Rice Wraps

Featured Product: Nancy’s Organic Lowfat Yogurt Plain

Ingredients

Curry Yogurt Sauce

• ½ C. Nancy’s Organic Plain Lowfat Yogurt
• 1 Tbsp. Fresh Lemon Juice
• ¾ tsp. Curry Powder
• ½ tsp. Kosher Salt

Chickpea Salad

• ¼ C. Curry Yogurt Sauce (see above)
• 1 Can (15oz) Chickpeas, drained*
• 1 Tbsp. Fresh Lemon Juice
• ¼ tsp. Kosher Salt
• 2 Tbsp. Diced Celery
• 2 Tbsp. Diced Red Onion
• 2 Tbsp. Chopped Scallions
• 1 Tbsp. Chopped Fresh Parsley
• Salt and Pepper, to taste
  * Note: Alternatively, sub 1 ½ C. Diced Cooked Chicken and omit the Lemon Juice and Kosher Salt

Wraps

• 8 Rice Paper Wraps
• Carrots, mandolin-sliced
• Watermelon Radishes, mandolin-sliced
• Golden Beets, mandolin-sliced

Directions

1. In a small mixing bowl, whisk together the curry yogurt sauce ingredients and set aside.
2. Place the prepared chickpeas in a mixing bowl and partially mash with the fresh lemon juice and salt. Alternatively, use finely chopped rotisserie chicken (see note above)
3. Add the diced vegetables, herbs and seasonings to the chickpea mixture or chopped chicken and incorporate.
4. Thoroughly dress the fillings with the prepared curry yogurt sauce and set aside.
5. Working one at a time, briefly dip each rice paper wrap into warm water and place on a work surface, such as a damp, clean kitchen towel.
6. Arrange the mandolin-sliced veggies in colorful combination on the center of the wrap.
7. Top the veggies with chickpea salad before folding and rolling the rice paper wrap.
8. Repeat steps 2-4 to make about 8 rolls.