Curry Chicken Salad Wraps Recipe

5 2 1
Curry Chicken Salad Wraps Recipe
Curry Chicken Salad Wraps Recipe photo by Taste of Home
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Curry Chicken Salad Wraps Recipe

Read Reviews
5 2 1
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/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 (10 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), warmed
  • 3/4 cup fresh mint (about 24 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.
Originally published as Curry Chicken Salad Wraps in Simple & Delicious May/June 2006, p37

Nutritional Facts

1 each: 543 calories, 29g fat (6g saturated fat), 45mg cholesterol, 963mg sodium, 45g carbohydrate (8g sugars, 9g fiber), 19g protein.

  • 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 (10 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), warmed
  • 3/4 cup fresh mint (about 24 leaves)
  1. 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.
  2. 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.
Originally published as Curry Chicken Salad Wraps in Simple & Delicious May/June 2006, p37

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Reviews forCurry Chicken Salad Wraps

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MY REVIEW
eawyatt User ID: 4825109 76974
Reviewed Jan. 21, 2010

"This tastes amazing...I only used 1 tablespoon of curry powder since I think its a little powerful and instead of using mango chutney, I used mango salsa which was still great.

I really didn't care for the leftover dip, I think the salad is fine without the dip, so I cut down on the mayonnaise and sour cream by half.
My favorite part....the grapes! I love the sweet grapes and the bitter of the curry not to mention the crunch you get from the pecans."

MY REVIEW
HisVictoriah User ID: 3265267 154618
Reviewed Aug. 6, 2009

"This is by far one of my favorite recipes ever. The only change I make is using mango chutney from scratch, and use it to dip the wraps in."

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