Curried Chicken Salad Wraps

Curried Chicken Salad Wraps

Cheryl Forberg

Cheryl Forberg

November 20th, 2017

https://simplefeast.com/chefscatalog

Curried Chicken Salad Wraps

Serves 6
35 minutes total time
35 minutes active time
Easy

This retro 1960s luncheon staple is worth reviving. I bring it up to date with dried cherries, cashews, and fresh cilantro. Serve it in an artichoke bottom, with a lettuce salad, or tucked in a whole-grain tortilla, as I do here.

Cooking note: If you already have leftover roast chicken or grilled chicken on hand, use that and save a step.

Ingredients
For the Chicken
1 tablespoon grapeseed or extra-virgin olive oil
¾ cup ¼-inch diced onion
1 medium clove garlic
1 pound boneless skinless chicken breasts, cut into ¾-inch pieces
½ teaspoon kosher salt

For the Dressing
1/3 cup plain nonfat Greek yogurt
1/4 cup mayonnaise, preferably low-fat
2 tablespoons mango chutney, coarsely chopped
1 teaspoon freshly squeezed lime juice
1 teaspoon yellow curry powder
½ teaspoon ground cumin
¼ teaspoon ground coriander

To Complete
½ cup coarsely chopped dried tart cherries or currants or raisins
¼ cup coarsely chopped cashews
3 tablespoons coarsely chopped cilantro
Six whole-grain 6- to 7-inch tortillas

Directions
For the Chicken
Heat the oil in a large nonstick frying pan over medium-high heat. Add the onion and cook until the onions are soft and just beginning to brown, about 4 minutes. Using a rasp grater, grate the garlic into the pan and cook until fragrant, but not brown, about 1 minute. Add the chicken and cook, stirring frequently, until the chicken is just cooked through, about 5 minutes. (The onions and garlic will caramelize, but should not burn. Adjust the heat if needed.) Remove from the heat, season with the salt, and let cool.

For the Dressing
Whisk the dressing ingredients together in a small bowl.

To complete
Put the cooled chicken mixture in a medium bowl and fold in enough of the dressing to coat. Stir in the cherries and cashews. Sprinkle the top with the cilantro.

Gently warm the tortillas in a frying pan over medium heat. Top with the chicken salad and roll up as if making a burrito.

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Ingredients

  • 1 tablespoon grapeseed or extra-virgin olive oil
  • ¾ cup ¼-inch diced onion
  • 1 medium clove garlic
  • 1 pound boneless skinless chicken breasts, cut into ¾-inch pieces
  • ½ teaspoon kosher salt
  • 1/3 cup plain nonfat Greek yogurt
  • 1/4 cup mayonnaise, preferably low-fat
  • 2 tablespoons mango chutney, coarsely chopped
  • 1 teaspoon freshly squeezed lime juice
  • 1 teaspoon yellow curry powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ½ cup coarsely chopped dried tart cherries or currants or raisins
  • ¼ cup coarsely chopped cashews
  • 3 tablespoons coarsely chopped cilantro
  • Six whole-grain 6- to 7-inch tortillas
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