Creamy Curry Chicken Salad Wraps Recipes

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.

CURRY CHICKEN SALAD WRAPS

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.

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.

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 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 CHICKEN SALAD WRAPS

Steps:

• Combine chicken, celery and corn in medium bowl.
• Whisk together remaining ingredients except tortillas until blended. Add to chicken mixture; mix lightly.
• Spoon evenly onto half of each tortilla. Fold in opposite sides of each tortilla, then roll up burrito-style. Cut each wrap in half to serve.

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.

CREAMY CURRIED CHICKEN SALAD

Steps:

• Bring water and chicken broth to a simmer in a 2- to 3-quart saucepan.
• Add chicken and simmer, uncovered, 6 minutes.
• Remove from heat, cover pan, then let stand until chicken is cooked through (about 15 minutes).
• Move chicken to a plate, let cool 10 minutes, then chop into 1/2-inch pieces.
• While chicken is cooling, whisk together yogurt, curry powder, lime juice, agave, ginger, cayenne, salt, and pepper in a large bowl.
• Add chicken, onion, and any optional fruit/nuts; gently stir to combine.

BLUEBERRY CREAM CHEESE WONTONS

Steps:

• Cut 4 ounce block of cream cheese in half, then in half again to create 4 pieces. Further cut each piece in half again so you have 8 equal pieces total. Set aside.
• Working with 6 wonton wrappers at a time, separate them out onto a clean work surface. Divide one of the cream cheese pieces into 6 pieces and place a piece in the middle of each wonton wrapper. Place 1 teaspoon of blueberry pie filling over the top of the cream cheese. Do not overfill, as the mixture may ooze out.
• Use your finger to lightly wet the 4 edges of each wonton wrapper. Gently fold in half diagonally to make a triangle, then bring up the remaining two corners so all corners join together. Try not to leave excess air in the wonton, which can cause them to burst. Press seams together to ensure a tight seal. Set wontons aside, covered in a damp paper towel, while you finish making the remaining wontons.
• Preheat the air fryer to 325 degrees F (160 degrees C). Spray the inner basket with cooking spray and place as many wontons in basket as will fit, without overcrowding. Lightly mist wontons with cooking spray.
• Air-fry for 5 minutes. Remove to a cooling rack and dust with powdered sugar. Let cool while you cook the remaining wontons in batches. Best served slightly warm or at room temperature.

ULTRA CREAMY MASHED POTATOES

Steps:

• Place potatoes and broth in a 3-quart saucepan. Heat over high heat to a boil, then cover and cook (still on high) for 10 minutes or until the potatoes are tender.
• Drain the potatoes, reserving the broth.
• Mash the potatoes with the cream, butter and about 1/2 cup reserved broth (the consistency will vary depending on the type of potatoes used, so you may want to add more of the reserved broth- see ingredient note). Season with salt and freshly ground black pepper.