Best Chicken Curry And Turmeric Salad Wrap Recipes

CURRY CHICKEN SALAD WRAPS

Curry Chicken Salad Wraps image

Creamy curry chicken salad wrapped inside a flour tortilla.

Time 15m

Number Of Ingredients 12

Ingredients

1/4 cup mayonnaise
1/4 cup sour cream or greek yogurt
1-2 tsp curry powder
1/2 tsp salt
1/4 tsp black pepper
2 green onions, sliced
1 large carrot, peeled and julienned
1/2 cup purple grapes, halved
3 cups chopped or shredded cooked chicken
1/2 cup roasted salted almonds, chopped
8 lettuce leaves
8 flour tortillas

Steps:

Combine the mayonnaise, sour cream, curry powder, salt, and pepper in a mixing bowl. Whisk till smooth, then stir in the green onions, carrot, cooked chicken, and nuts.
Line each flour tortilla with a lettuce leaf, then fill with curried chicken salad.
Roll up and cut diagonally.
Serve immediately or wrap individually (before cutting) in plastic wrap and chill for up to 3 hours.

Nutrition Facts : Calories 448 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 25 grams fat, Fiber 4 grams fiber, Protein 22 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 550 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

CURRIED CHICKEN LETTUCE WRAPS

Curried Chicken Lettuce Wraps image

This take on traditional chicken salad has received rave reviews wherever it's been served. I've even been able to convert my husband, who won't come within 10 feet of traditional chicken salad, into a "more please" kinda guy when I serve these curried chicken lettuce wraps for dinner! Also makes great leftovers as it tastes even better after a day or two!

Provided by cafe mocha

Time 1h35m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil, or to taste
2 cups cubed cooked chicken
2 tablespoons lime juice
salt to taste
1 medium green apple, diced
⅔ cup dried cranberries
¼ cup toasted slivered almonds
2 ½ tablespoons thinly sliced green onions
⅔ cup mayonnaise
½ teaspoon curry powder
12 leaves lettuce, or more to taste

Steps:

Heat oil in a skillet over medium heat. Add chicken, lime juice, and salt; cook and stir until chicken is no longer pink, 7 to 10 minutes. Remove from the heat.
Add apple, cranberries, almonds, and green onions to the chicken.
Mix mayonnaise and curry powder together in a large bowl. Add to chicken mixture and stir to coat. Transfer to the refrigerator until flavors have blended together, at least 1 hour, or overnight for more flavor.
Spoon chilled chicken salad into individual lettuce leaves. Wrap and eat with your fingers.

Nutrition Facts : Calories 365.1 calories, Carbohydrate 17.1 g, Cholesterol 44.3 mg, Fat 27.5 g, Fiber 1.9 g, Protein 14.3 g, SaturatedFat 4.4 g, Sodium 170.8 mg, Sugar 12.3 g

CURRIED CHICKEN WRAPS

Curried Chicken Wraps image

Provided by Ina Garten

Time 4h5m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 split (1 1/2 whole) chicken breasts, bone in, skin on
Olive oil
Kosher salt
Freshly ground black pepper
1 1/2 cups good mayonnaise
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Gray's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews, chopped
6 tortillas

Steps:

Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.
For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.
Fill the center 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, and cut in half diagonally.