Fruity Chicken Wraps Food

FRUITY CHICKEN WRAPS

Steps:

• In a small bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, curry powder, salt and pepper; pour over chicken mixture and toss to coat. , Place 2/3 cup filling down the center of each tortilla; roll up tightly. Serve immediately or wrap in plastic and refrigerate.

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.

SALSA VERDE CHICKEN WRAPS

Steps:

• Stir 1/2 cup salsa, chicken, pepper and avocado in a large bowl. Stir the remaining salsa and sour cream in a small bowl.
• Spread 1/4 cup sour cream mixture onto each tortilla to within 1/2 inch of the edge. Top each with 1 cup chicken mixture and 1/2 cup lettuce. Fold the sides of the tortillas over the filling and then fold up the ends to enclose the filling. Cut each wrap in half before serving.

FRUITY CHICKEN SALAD

Steps:

• In a large bowl combine the cooked chicken with celery, onion, raisins, grapes, chopped apple and almonds; toss to combine.
• In a bowl combine the mayonnaise with yogurt and honey until combined (if you are adding in the curry powder then combine with the mayonnaise mixture) add to the chicken mixture; toss to combine well, then season with black pepper to taste.
• *NOTE* If making in advance add in apple just before serving.

CHICKEN WRAPS

Steps:

• Heat a dry griddle pan over a medium-high heat, and fry the aubergine rounds for 2 mins on each side until lightly coloured and char lines appear (you may need to do this in batches). Transfer to a bowl with the onions, then toss with the olive oil and vinegar.
• Combine the yogurt, tahini and garlic in a bowl with 1 tbsp water to loosen. Mix the cumin, coriander, paprika and some salt and pepper in a small bowl. Put the chicken on a board, cover with baking parchment and bash with a rolling pin to an even 1½cm thickness. Rub all over with the spice mix, leave for 10 mins, then fry in the oil for 12 mins, flipping after 8 mins. Transfer to a board, rest briefly, then slice.
• Warm the wraps in a dry frying pan, then fill with the tomatoes, aubergine and onion mix, avocado, chicken and tahini dressing.

FRUITY CHICKEN SALAD WITH TARRAGON

Steps:

• Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl.
• Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.

CHICKEN WITH A FRUITY SALSA

Steps:

• Place chicken in a glass dish, I use my pyrex roasting dish.
• Combine wine, oil, ginger and garlic in a jug; pour over chicken.
• Refrigerate, covered with glad wrap, for several hours, turning occasionally.
• Place the chicken on hot oiled barbecue plate.
• Cook approx 10 minutes each side or until well browned on the outside.
• Serve immediately with the Fruity Salsa.
• Fruity Salsa---------------.
• Chop fruit finely and combine with mint in small serving bowl.

KUNG PAO CHICKEN WRAP

Steps:

• Spread tortilla with mayo; top with remaining ingredients.
• Fold in opposite sides of tortilla, then roll up burrito-style.