Chef's Quick Tips: Curry Chicken Salad Wrap

Curry Chicken Salad Wrap
4 Flour tortillas
1 tsp extra virgin olive oil 
1 8 oz of cooked & cubed chicken breast  
½ c diced onion 
1 ½ tsp curry powder 
¼ tsp cumin powder 
¼ tsp coriander powder
3 table spoons of mayo  
1 cup of dried cranberries 
Salt, pepper and paprika to taste
In a medium bowl place chicken breast, add onion, curry, cumin and coriander. Combine mayo and cranberries, mix and season to taste with salt pepper and paprika and garnish with curly parsley leaves. Use on whole grain wraps, baguette, crackers or mini toast for a delicious appetizers or lunch. 
Chef's Note: 
You can substitute chicken with tuna or firm tofu and he yogurt makes a healthier alternative to the mayonnaise.