Curry Chicken Salad Wraps |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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With curry powder and mango chutney, these scrumptious sandwiches offer a twist on traditional chicken salad. The fresh mint leaves and creamy from-scratch dressing make them ideal for a warm nightâs dinner or a special lunch. âRobyn Cavallaro, Easton, Pennsylvania Ingredients:
1/2 cup mayonnaise |
1/2 cup sour cream |
1/4 cup finely chopped green onions |
2 tablespoons curry powder |
1 tablespoon mango chutney |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 package (9 ounces) ready-to-serve roasted chicken breast strips |
1 cup seedless red grapes, halved |
1/2 cup julienned carrot |
6 tablespoons chopped pecans, toasted |
1/4 cup thinly sliced onion |
6 lettuce leaves |
6 flour tortillas (10 inches), room temperature |
24 fresh mint leaves |
Directions:
1. 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.
2. Place a lettuce leaf on each tortilla; top with 2/3 cup chicken salad and mint leaves. Roll up. Serve with reserved dressing. Yield: 6 servings.
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