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Curry Chicken Salad Wraps

 Curry Chicken Salad Wraps
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
6 ServingsPrep/Total Time: 25 min.

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

Directions

  • 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. Yield: 6
  • servings.