2 1/2 c cooked, chopped chicken
1 c chickpeas
1/2 c diced sweet red pepper
1 green onion, sliced
2 Tbsp dried cranberries
1/2 c coconut milk
2 Tbsp orange juice
1 tsp brown sugar
1 tsp curry powder
1/2 c coarsely chopped, salted cashews
4 naan bread
2 c baby spinach
1 c thinly sliced cucumber
1/2 c toasted coconut
1/4 c chopped cilantro
Toss first 5 ingredients until combined. Stir next 4 ingredients and pour over chicken mixture. Cover and chill for at least one hour or up to 1 day. When ready to serve, stir in cashews. Warm naan bread. Put chicken mixture on one side of naan bread, top with cucumber, spinach, coconut & cilantro. Fold bread over. (We did ours open faced and just ate it with a knife & fork, which was a bit easier).
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