In food processor, combine beans, tahini, 1/4 cup of the yogurt, curry powder and lemon juice. Cover; process 1 minute or until smooth. In medium bowl, mix remaining 1/2 cup yogurt and curry paste. Fold in chicken. Spread 1/4 of the bean mixture on each tortilla. Spoon chicken on bottom half of tortillas. Top with lettuce leaves. Fold tortilla over filling. Continue to roll up, folding in sides. In medium bowl, mix water, soy sauce, jam, garlic and ginger until well blended. Serve dip with wraps.
Tips: Purchase a small knob of ginger for this recipe. You can seal any left over in a freezer bag and freeze for 6 months. You don’t need to thaw to use – just grate it from the frozen state.
You can make up these wraps the night before. Just wrap each in waxed paper and refrigerate until you are ready to serve.
For a change of pace, skip the flour tortillas and use the whole head of butter lettuce. Spoon small amounts of the fillings into the lettuce leaves and fold over for lettuce wraps.
Serving Size: about 9oz each
Nutritional Information Per Serving:
Calories 520, Total Fat 17g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 55mg, Sodium 1630mg, Carb 63g, Fiber 3g, Sugar 12g, Protein 33g, Calcium 20%, Iron 15%