These curry chicken wraps are a total family fave. Every time we make them, people just can’t get enough. They are one of my favorite things to bring on picnics, road trips, or just to eat for dinner! You could definitely have the curry chicken mixture over a bed of greens, but there is something about having these in wrap form that makes me not want to have them any other way.
Curry Chicken Wraps
Adapted from Ina Garten
Makes 6 – 8 wraps
- 3 chicken breasts, (bone in, skin on is optional)
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 1 1/2 cups 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 (or golden)
- 1 cup whole roasted, salted cashews, chopped
- 6 Spinach or Sundried Tomato Tortillas (I used the big Mission Brand ones)
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, whisk the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in a large bowl until smooth. If you want a smoother mix, you can put ingredients in a food processor fitted with the steel blade and process.
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.