Curried Chicken Wraps

  • For the roast chicken
  • 3 chicken breasts, bone in, skin on
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • For the dressing
  • 375ml mayonnaise
  • 75ml dry white wine
  • 100g chutney
  • 3 tbsp curry powder
  • 1 1/2 tsp salt
  • 2 large celery stalks, chopped
  • 2 spring onions, white and green parts, sliced
  • 35g sultanas
  • 100g whole roasted, salted cashew nuts, chopped
  • 6 tortillas
1) Preheat the oven to 180C/Gas mark 4. Place the chicken breasts on a baking tray and rub the skin with olive oil. Sprinkle liberally with salt and pepper, Place in the oven and roast for 35 to 40 minutes, until the chicken is just cooked.

2) Remove the chicken from the oven and set aside until cool enough to handle. Remove the meat from the bones and shred. Discard the skin and bones.

3) For the dressing, combine the mayonnaise, wine, chutney, curry powder and salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

4) Combine the chicken with enough dressing to moisten well. Add the celery, spring onions and sultanas and mix well. Refrigerate for a few hours to allow the flavours to infuse and then add the cashew nuts.

5) Fill the centre 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, cut in half diagonally and serve.

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