Curried Chicken Wraps Food

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.

CURRIED CHICKEN MEATBALL WRAPS

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add chicken; mix lightly but thoroughly. With wet hands, shape mixture into 24 balls (about 1-1/4-in.)., Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 17-20 minutes or until cooked through., In a small bowl, mix sauce ingredients. To serve, place 2 teaspoons sauce and 1 meatball in each lettuce leaf; top with remaining ingredients.

CURRIED CHICKEN LETTUCE WRAPS

Steps:

• Poach the chicken: Place all of the poached chicken ingredients in a large saucepan and add enough cool water to cover by 1 inch. Bring to a simmer and continue to simmer until the chicken is cooked through, 10 to 15 minutes. Remove the chicken to a plate and when cool enough to handle, shred into bite-size pieces with 2 forks. Set aside.
• While the chicken is poaching, combine all of the salad ingredients in a large bowl. Add the shredded chicken and toss to coat. Season with salt and pepper. Refrigerate for 2 hours, to let the flavors mingle.
• To serve: Scoop some of the chicken salad into the lettuce leaves, roll up and enjoy!

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.

PRESSURE-COOKER CURRIED CHICKEN MEATBALL WRAPS

Steps:

• In a large bowl, combine the first 7 ingredients. Add chicken; mix lightly but thoroughly (mixture will be soft). With wet hands, shape mixture into 24 balls (about 1-1/4-in.). Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meatballs in batches; remove and keep warm. Add 1 cup water to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Place trivet insert in pressure cooker. Place meatballs on trivet, overlapping if needed. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure., In a small bowl, mix sauce ingredients. To serve, place 2 teaspoons sauce and 1 meatball in each lettuce leaf; top with remaining ingredients. If desired, serve with additional minced fresh cilantro.

KATSU CURRY WRAP

Steps:

• Cook the goujons following pack instructions. Heat the katsu sauce in a small pan until piping hot.
• Once the chicken is cooked and golden, chop into bite-sized pieces and toss with the sauce. Warm the tortillas in the microwave, then layer with the chicken and raw veg, roll up and eat.

CURRIED CHICKEN WRAPS

Steps:

• Peel and finely dice the onion. Heat the oil in a large frying pan and add the onion and then the curry powder, cooking for a minute.
• Cube the chicken and add to the pan to coat in the curry powder. Continue to cook over a medium heat for 12-15 minutes, stirring occasionally until the chicken is completely cooked through. Leave to one side to go cool.
• Mix together the mayonnaise and yoghurt and add a good squeeze of lemon juice and black pepper to taste. Add in the onions and chicken and stir until everything is coated.
• Pack everything separately if taking on a picnic otherwise put on the table for everyone to put together their own!

CURRIED CHICKEN WRAPS A LA BAREFOOT CONTESSA - INA GARTEN

Steps:

• Preheat the oven to 350ºF.
• 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(** use a little at at time!), 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.
• Enjoy!

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.