Curried Chicken Salad Wraps Food

CREAMY CURRY CHICKEN SALAD WRAPS

Steps:

• In a skillet on medium heat, place chicken, salt, cilantro, jalapeño, peppercorns, bay leaf, and curry powder. Add 1 cup of water, stir and cover. Cook for about 15-20 minutes, or until internal temperature is 165°F. Flip the chicken over half way through the cooking time.
• Once the chicken is cooked, remove from heat and place on a cutting board and allow it to come to room temperature. Discard liquid and solids.Place in the refrigerator and cool completely.
• While the chicken cooks, mix yogurt, curry, allspice, and salt in a bowl. Place in the refrigerator until ready to use.
• When the chicken is cold, cut into small pieces and place in a bowl. Slowly mix in the yogurt sauce and coat evenly.
• Next, mix in the diced onions, and tomatoes.
• Place a few spinach leaves on top of the tortilla shell.Evenly distribute the chicken salad on top of the spinach, then sprinkle with the chopped cashews.
• Fold in the two sides so they overlap, then roll from the bottom up.
• Slice each wrap diagonally.

CURRY CHICKEN SALAD WRAPS

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.

CURRY CHICKEN SALAD

Steps:

• Combine the mayonnaise with the curry powder, salt and pepper and mix well.
• In a large bowl, combine the chicken, celery, green onions, apple, raisins, and almonds. Pour the dressing over top and stir until evenly coated.
• Serve chilled with crackers, on greens, or your favorite way. Enjoy!

CURRIED CHICKEN AND APPLE WRAPS

Steps:

• In a large bowl, combine the chutney, yogurt, curry powder, oil, lime juice, salt and pepper. Whisk until combined.
• Add the garbanzo beans, goat cheese, green onions, mint, chicken, raisins, hot sauce, if using, lettuce and apples.
• Spoon the filling into the center of each wrap, leaving a 2- to 3-inch border. Fold the bottom flap of the wrap up and over the filling. Fold in the sides and roll up tightly to enclose the filling. Cut each wrap in half and serve.

CURRIED CHICKEN SALAD WRAPS

Steps:

• Combine all ingredients in a large bowl. Toss to combine making sure all of the curry powder is incorporated.
• To make the wraps, layout a tortilla and place one lettuce leaf and curried chicken salad on top. Fold in sides, then roll into a burrito.

CURRY CHICKEN SALAD WRAPS

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.

CURRY CHICKEN LETTUCE WRAPS

Steps:

• Toss together sour cream, mayo, curry powder, garlic and salt.
• Mix in remaining ingredients.
• Place a small amount in lettuce leaf.
• Top with nuts wrap and serve.

CURRIED CHICKEN SALAD RECIPE

Steps:

• Place breasts in a large deep pot. Add cold water to 1 inch above the chicken. Add onion, pepper corns, cloves and bay leaf. Bring to a boil. Quickly lower to an extremely low simmer - no bubbling at all - and cook, uncovered, for 10-14 minutes. Check for doneness after ten minutes by slicing into the thickest piece to make sure there's no pink color. Transfer chicken to a cutting board and cut into bite-size cubes or shred. Cool chicken in the fridge, covered, until you're ready to use it.
• While the chicken is poaching, heat oil in a small skillet over medium-low heat. Add onion and sauté 4-5 minutes, stirring occasionally, until soft (don't let it brown) Add curry powder to the skillet and cook, stirring, for 1 minute, until fragrant. Remove from heat and allow to cool. When curry and onions are cooled, mix with mayonnaise, chutney (or preserves), lime juice and salt in a small bowl. (can be stored, covered, in the fridge for up to 3 days.
• Toss chicken with curried mayonnaise. Season with salt, to taste. (Curried chicken salad will keep in an airtight container in the fridge for 3-4 days.)

CURRIED CHICKEN LETTUCE WRAPS

Steps:

• Heat oil in a skillet over medium heat. Add chicken, lime juice, and salt; cook and stir until chicken is no longer pink, 7 to 10 minutes. Remove from the heat.
• Add apple, cranberries, almonds, and green onions to the chicken.
• Mix mayonnaise and curry powder together in a large bowl. Add to chicken mixture and stir to coat. Transfer to the refrigerator until flavors have blended together, at least 1 hour, or overnight for more flavor.
• Spoon chilled chicken salad into individual lettuce leaves. Wrap and eat with your fingers.

CURRIED CHICKEN SALAD SANDWICHES RECIPE

Steps:

• In a large bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, curry powder, honey, garlic powder, salt and pepper.
• Stir in the chicken, almonds, raisins, celery, and green onions.
• Serve on your favorite bread or in lettuce wraps.

CURRY CHICKEN SALAD

Steps:

• In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.

CURRIED CHICKEN WRAPS

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.