This Indian chicken salad is a delicious way to expand your kids’ palate to include international flavors! Chicken, carrots, ginger, cumin, and cilantro combine with a cooling yogurt dressing inside pillowy flatbread.
Leftover chicken in the fridge, you’re destined for greatness.
You’re about the be turned into a fresh, filling chicken salad that tastes homey and worldly at the same time.
Flavors of lime, ginger, cumin, and jalapeno spice up tender chicken and shredded carrots in a cooling yogurt dressing. And it’s all stuffed inside an invitingly fluffy flatbread.
This wrap will surprise you in the best possible way. It’s brimming with flavor, balanced nutrition, and just a little bit of spice. (It’s not too spicy for most kids! My preschooler can eat this.)
And don’t let the sophisticated flavors fool you: this cold lunch as easy to make as any other chicken salad.
So… What Makes This Kid Food?
This Indian Chicken Salad Wrap combines familiar flavors like yogurt, bread, and chicken with flavors that may be less familiar to your kids, like cumin, ginger, and jalapeno pepper.
Plus it’s a hand-held meal with a good variety of veggies, proteins, and grains all in one.
But it’s So Different from What My Kids Usually Eat…
All the more reason to give it a go!
We’re taught that “kid food” is a narrow category: kids like to eat things like nuggets, pizza, crackers, and fruit. We’re often afraid that if we share a food with bold flavors, our kids will reject it, and we’ll be left with a feeling of failure.
It’s SO easy to just avoid introducing spiced foods to our kids altogether, and stick to the “safe” options (even unconsciously!)
But when we make an effort to serve our kids new flavors from around the world, we give them a chance to expand their palates AND the nutritional diversity of their diets.
So go ahead and give it a try! Your kids might surprise you by loving the taste of this wrap. (The fact that it’s completely delicious also works in your favor!)
Tips for Making Indian Chicken Salad Wraps
- Use leftover cooked chicken. Using leftovers makes this recipe fast to throw together
- De-seed your pepper. When you take the seeds from a jalapeno, the heat gets dialed down a LOT… enough that you can usually share with your little ones without an issue. If you think your kids won’t be able to handle any heat at all, you can serve the minced jalapenos on the side.
- Use plain, whole milk yogurt. Using whole milk yogurt adds a creamy richness that kids find appealing and familiar.
- Find a great grain to serve it on. We’ve served Indian chicken salad on flatbreads, whole wheat tortilla wraps, and on crackers. Choose what you think tastes good, and your kids will like. Whole grains are a plus!
- Make it ahead. This chicken salad can keep in the fridge for a couple of days. Feel free to make a double batch and have it more than once.
More Kid-Friendly Indian Food
Indian Chicken Salad Wraps
- 2 teaspoon ginger root, fresh
- 1 medium serrano or jalapeno pepper
- 2 medium carrot
- 3 tablespoon cilantro
- 2 cup cooked chicken
- 1/2 cup yogurt, plain
- 2 teaspoon lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon cumin, ground
- 4 piece flatbread, plain
- Peel and grate 1-inch piece ginger. Halve, seed, and finely mince chile pepper. Grate carrots. Finely chop cilantro. Shred 2 cups worth of cooked chicken, skin removed.
- Add the above ingredients to a medium mixing bowl, along with the cumin, salt, lime juice, and yogurt. Stir well.
- Spoon one-quarter of the chicken filling down the middle of each pita. Fold it up and enjoy.