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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 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


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

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  • eawyatt
    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.

  • HisVictoriah
    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.