Towards the end of the school year, making school lunches becomes a real chore. Every night, I line up the lunch boxes and, with assembly line rhythm, fill them with fruit, nuts, roasted seaweed and whole-grain snacks. But by now, the kids are tired of their usual repertoire. Cold grilled cheese and pasta just aren’t thrilling anymore.
When they discovered one of these in their lunches, they were anything but bored. An inviting sunny yellow swirl inside a whole wheat tortilla is definitely a departure from the usual. For those of you with finicky eaters, eliminate the curry and mango chutney and it becomes a vegetarian chicken salad. If you prefer your salad on the sweeter side, toss in some halved grapes, currants, or raisins. Make a double batch of the dressing to save for dipping carrot sticks…or to accommodate the likely requests for tomorrow’s lunch.
1/2 cup canola mayonnaise or Vegenaise (egg-free mayo)
1 teaspoon Dijon mustard
Juice of 1/2 lemon (about 1 tablespoon)
2-3 tablespoons mango chutney (I like Major Grey’s)
2 teaspoons (or more) curry powder
1/2 teaspoon Kosher salt
1/2 cup finely chopped celery
1/4 cup chopped chives or scallions
1/4 cup sliced toasted almonds
1 pound extra-firm tofu, drained, dried well and cut into 1/2-inch cubes
4 large whole-wheat tortillas
1. In a small bowl, combine the mayonnaise, mustard, lemon juice, chutney, curry powder and salt.
2. Add the celery, chives, almonds and tofu cubes. Toss gently with the curry dressing so that all the tofu is lightly coated.
3. Warm the tortillas in a toaster oven. Divide the salad among the tortillas and fold up, securing with a toothpick if necessary.
Try our gluten-free Stir-Fried Soba Noodles with Crispy Chicken and Greens.
Enter our May cooking contest — tell us about your favorite farmers market and send us a recipe for your favorite salad!
Photo credit: myrecipes.com