Creamy Curry Chicken Salad Wraps Recipes

CURRIED CHICKEN WRAPS

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.

CURRIED CHICKEN SALAD WRAPS

Steps:

• Combine all ingredients in a large bowl. Toss to combine making sure all of the curry powder is incorporated.
• To make the wraps, layout a tortilla and place one lettuce leaf and curried chicken salad on top. Fold in sides, then roll into a burrito.

CURRY CHICKEN SALAD WRAPS

Steps:

• Combine the mayonnaise, sour cream, curry powder, salt, and pepper in a mixing bowl. Whisk till smooth, then stir in the green onions, carrot, cooked chicken, and nuts.
• Line each flour tortilla with a lettuce leaf, then fill with curried chicken salad.
• Roll up and cut diagonally.
• Serve immediately or wrap individually (before cutting) in plastic wrap and chill for up to 3 hours.

CURRIED CHICKEN SALAD WRAPS

Steps:

• Mix all the ingredients (except the tortillas) in a large bowl until combined. Add 1/4 of the mixture into each whole-wheat tortilla and roll up.

CREAMY CURRY CHICKEN SALAD WRAPS

Steps:

• In a skillet on medium heat, place chicken, salt, cilantro, jalapeño, peppercorns, bay leaf, and curry powder. Add 1 cup of water, stir and cover. Cook for about 15-20 minutes, or until internal temperature is 165°F. Flip the chicken over half way through the cooking time.
• Once the chicken is cooked, remove from heat and place on a cutting board and allow it to come to room temperature. Discard liquid and solids.Place in the refrigerator and cool completely.
• While the chicken cooks, mix yogurt, curry, allspice, and salt in a bowl. Place in the refrigerator until ready to use.
• When the chicken is cold, cut into small pieces and place in a bowl. Slowly mix in the yogurt sauce and coat evenly.
• Next, mix in the diced onions, and tomatoes.
• Place a few spinach leaves on top of the tortilla shell.Evenly distribute the chicken salad on top of the spinach, then sprinkle with the chopped cashews.
• Fold in the two sides so they overlap, then roll from the bottom up.
• Slice each wrap diagonally.

CURRIED CHICKEN LETTUCE WRAPS

Steps:

• Heat oil in a skillet over medium heat. Add chicken, lime juice, and salt; cook and stir until chicken is no longer pink, 7 to 10 minutes. Remove from the heat.
• Add apple, cranberries, almonds, and green onions to the chicken.
• Mix mayonnaise and curry powder together in a large bowl. Add to chicken mixture and stir to coat. Transfer to the refrigerator until flavors have blended together, at least 1 hour, or overnight for more flavor.
• Spoon chilled chicken salad into individual lettuce leaves. Wrap and eat with your fingers.