Chicken Curry And Turmeric Salad Wrap Recipes

CURRIED CHICKEN WRAPS

Curried Chicken Wraps image

Provided by Ina Garten

Time 4h5m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 split (1 1/2 whole) chicken breasts, bone in, skin on
Olive oil
Kosher salt
Freshly ground black pepper
1 1/2 cups good mayonnaise
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Gray's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews, chopped
6 tortillas

Steps:

Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.
For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.
Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.

CURRY CHICKEN SALAD WRAPS

Curry Chicken Salad Wraps image

With curry powder and mango chutney, these scrumptious sandwiches offer a twist on traditional chicken salad. The fresh mint leaves and creamy from-scratch dressing make them ideal for a warm night's dinner or a special lunch.-Robyn Cavallaro, Easton, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup finely chopped green onions
2 tablespoons curry powder
1 tablespoon mango chutney
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (9 ounces) ready-to-serve roasted chicken breast strips
1 cup seedless red grapes, halved
1/2 cup julienned carrot
6 tablespoons chopped pecans, toasted
1/4 cup thinly sliced onion
6 lettuce leaves
6 flour tortillas (10 inches), room temperature
24 fresh mint leaves

Steps:

For dressing, in a small bowl, combine the first seven ingredients. Set aside 1-1/2 cups for serving. In a large bowl, combine the chicken, grapes, carrot, pecans and onion. Stir in the remaining dressing. , Place a lettuce leaf on each tortilla; top with 2/3 cup chicken salad and mint leaves. Roll up. Serve with reserved dressing.

Nutrition Facts : Calories 543 calories, Fat 29g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 963mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 9g fiber), Protein 19g protein.

GINGERY ROTISSERIE CHICKEN SALAD WRAPS

Gingery Rotisserie Chicken Salad Wraps image

One of my favorite pre-cooked items to get from the grocery store is a rotisserie chicken. I love it for quick meals when I don't have a ton of time to cook. I add it to soups, salads and wraps and I also save the leftover bones to make homemade stock.

Provided by Megan Mitchell

Categories main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 rotisserie chicken
5 to 6 heirloom carrots, grated on the large holes of a box grater
5 scallions, thinly sliced
1/2 head green cabbage, shredded (about 5 heaping cups)
1 cup roasted and salted cashews, roughly chopped
1 cup cilantro leaves and stems, finely chopped
One 3-inch piece ginger, peeled and cut into small chunks
2 to 3 cloves garlic, peeled
1/2 cup coconut aminos
1/4 cup extra-virgin olive oil
1/4 cup rice wine vinegar
1 tablespoon toasted sesame oil
1 1/2 teaspoon ground mustard
Kosher salt
8 burrito-size flour tortillas

Steps:

Break down the chicken, removing all of the meat from the bones and shred into 1- to 2-inch pieces. Save the carcass to make stock with later.
Place the shredded chicken in a large bowl along with the carrots, scallions, cabbage, cashews and cilantro. Toss together.
Add the ginger, garlic, coconut aminos, olive oil, vinegar, sesame oil, ground mustard and 1/2 teaspoon salt to the carafe of a high-speed blender, such as a Vitamix. Blend on high for 30 seconds. Pour over the chicken mixture and toss to combine. Taste for seasoning, adding more salt if needed.
Scoop some of the mixture into the lower middle half of each tortilla, then fold over and tuck in the sides while rolling up into a wrap. Slice in half and serve.

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