CURRY CHICKEN SALAD WRAPS
Creamy curry chicken salad wrapped inside a flour tortilla.
Categories Main Dish: Chicken
Time 15m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 448 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 25 grams fat, Fiber 4 grams fiber, Protein 22 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 550 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
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
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 543 calories, Fat 29g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 963mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 9g fiber), Protein 19g protein.
CURRIED CHICKEN WRAPS
Provided by Ina Garten
Time 4h5m
Yield 6 servings
Number Of Ingredients 13
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.
HEALTHY LOW-FAT CURRY CHICKEN SALAD WRAP
This is a healthy & refreshing meal, that is low-fat and pretty simple to make. It has a bit of an Asian twist to it with the cilantro and curry; especially when you substitute rice paper in place of tortillas. It also make a great appetizer, if you want to slice the wraps into 4 pieces after rolling them.
Provided by V and B
Categories Lunch/Snacks
Time 35m
Yield 4 Wraps, 2 serving(s)
Number Of Ingredients 12
Steps:
- Finely chop boiled chicken (it will look like tuna).
- In a medium bowl, combine chicken, apples, celery, red onion, cilantro, and almonds. Mix well.
- In a small bowl, combine cranberry sauce, vinegar, and curry powder. Mix well.
- Combine mixture from small bowl into mixture into mixture in medium bowl. Mix well.
- Place about 1/4 C baby spinach in center on a tortilla; allow at least 2 1/2" around for wrapping.
- Place 3/4 C Chicken salad on top of spinach leaves.
- Fold left and right side of wrap, then roll.
- Repeat the process for the remaining wraps.
- Optional Substitutes - Substitute 1/4 C Light Mayo and 1/2 C Apple Juice for Cranberry Sauce. Substitute 4 Rice Paper, 10-inch for Tortillas.
- To use Rice Paper:.
- Separate rice paper onto 4 plates. Take one rice paper and completely dampen both sides with water. Lie rice paper flat on plate and allow paper to absorb water. After 1-2 minutes, paper will be delicate and flexible (Note: if paper is still hard, dampen hard areas with water, and allow rice paper to absorb. Do not allow paper to sit too long, or it will dry out.). Place about 1/4 C baby spinach in center on rice paper; allow at least 2 1/2" around for wrapping. Place 3/4 C Chicken salad on top of spinach leaves. Fold left and right side of paper, then gently roll; being careful not to tear paper. Repeat the process for the remaining wraps.
Nutrition Facts : Calories 381.9, Fat 11.2, SaturatedFat 3.1, Cholesterol 72.6, Sodium 143.5, Carbohydrate 46.8, Fiber 4.4, Sugar 40.2, Protein 25.5
LOW-FAT CHICKEN CURRY
This is really delicious, cheap and easy to make and best of all, low fat and low calorie (the chicken is really the only ingredient with a significant calorie count) Serve with plain boiled rice for dieters and add hot buttered fluffy naan bread for the foodies!! I don't pretend to claim that this is an authentic Indian recipe, I just like to eat it and so do my friends!
Provided by LC69414
Categories Curries
Time 1h10m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Fry the chicken in a non-stick large frying pan or wok.
- When the chicken is nearly cooked, add the onion, peppers, garam masala, garlic, and chili and stir-fry for a few minutes Now add the tomatoes, salt and pepper and a dash of lemon juice.
- Bring to the boil then simmer very slowly for an hour or so- you want the sauce to reduce by half to give a thick consistency and concentrated flavour.
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