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 night’s dinner or a special lunch.—Robyn Cavallaro, Easton, Pennsylvania
Curry Chicken Salad Wraps
Curry Chicken Salad Wraps
Prep Time
25 min
Yield
6 servings
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
- 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.
Nutrition Facts
1 each: 543 calories, 29g fat (6g saturated fat), 45mg cholesterol, 963mg sodium, 45g carbohydrate (8g sugars, 9g fiber), 19g protein.
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