Chicken Curry Wraps
Votes: 1
Time: 4 hours 5 minutes
Complexity: average
Servings: 6
Complexity: average
Servings: 6
Nutritional value per serving:
Serving size: 1 of 16 servings
Calories 315, total fat 25 G., saturated fats 4 G., proteins 9 G., carbohydrates 13 G., fiber 2 G., cholesterol 29 mg, sodium 224 mg, sugar 5 G.
Serving size: 1 of 16 servings
Calories 315, total fat 25 G., saturated fats 4 G., proteins 9 G., carbohydrates 13 G., fiber 2 G., cholesterol 29 mg, sodium 224 mg, sugar 5 G.
Indian-style wraps are a great snack idea when you're craving something a little more exotic, as they offer a wonderful combination of spicy and sweet notes. The filling is made with baked chicken breast. Shred it and toss with a dressing of mayonnaise, chutney, and curry powder, adding raisins and juicy vegetables. Cashews add a delicious crunch. Let the chicken salad sit before assembling to allow all the juices to meld into a harmonious flavor. The finished wraps are perfect for on-the-go snacking or for dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 chicken breast halves (one and a half whole) with bone and skin
- Olive oil
- 1.5 cups mayonnaise
- 1/3 cup dry white wine
- 1/4 cup chutney
- 3 tablespoons curry powder
- 1 cup celery, diced into medium cubes (2 large stalks)
- 1/4 cup chopped green onions (2 green onions)
- 1/4 cup raisins
- 1 cup roasted salted cashews, chopped
- 6 tortillas
We recommend
Recipes with similar ingredients: chicken breasts, mayonnaise, white wine, chutney sauce, curry, celery, green onions, raisin, cashews, tortilla
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Place the chicken breasts on a baking sheet and rub the skin with olive oil. Season generously with salt and black pepper. Bake for 35-40 minutes, until the chicken is cooked through. Set aside and let cool enough to handle the breasts. Remove the meat from the bones, discard the skin, and shred the chicken.
Refueling:
In a food processor, combine mayonnaise, wine, chutney, curry powder, and 1.5 teaspoons salt. Blend until smooth.- Toss the chicken with enough of the dressing to coat it well. Add the celery, green onions, and raisins and mix well. Refrigerate for a few hours to allow the flavors to meld. Add the cashews to the chicken and mix well.
- Place the chicken mixture in the center of each tortilla. Fold the two sides of the tortilla over the filling so they overlap. Roll the tortilla up and cut it in half diagonally.
Categories:
recipe / Gluten-free dishes / Picnic / Dinner / Fast food / Tortilla Dishes / Appetizers / Meat appetizers / / Ina Garten
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