Best Curried Chicken Apple Lettuce Wraps Recipes

CURRIED CHICKEN LETTUCE WRAPS

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.

CURRIED CHICKEN AND APPLE WRAPS

Steps:

• In a large bowl, combine the chutney, yogurt, curry powder, oil, lime juice, salt and pepper. Whisk until combined.
• Add the garbanzo beans, goat cheese, green onions, mint, chicken, raisins, hot sauce, if using, lettuce and apples.
• Spoon the filling into the center of each wrap, leaving a 2- to 3-inch border. Fold the bottom flap of the wrap up and over the filling. Fold in the sides and roll up tightly to enclose the filling. Cut each wrap in half and serve.

CURRIED CHICKEN LETTUCE WRAPS

Steps:

• Poach the chicken: Place all of the poached chicken ingredients in a large saucepan and add enough cool water to cover by 1 inch. Bring to a simmer and continue to simmer until the chicken is cooked through, 10 to 15 minutes. Remove the chicken to a plate and when cool enough to handle, shred into bite-size pieces with 2 forks. Set aside.
• While the chicken is poaching, combine all of the salad ingredients in a large bowl. Add the shredded chicken and toss to coat. Season with salt and pepper. Refrigerate for 2 hours, to let the flavors mingle.
• To serve: Scoop some of the chicken salad into the lettuce leaves, roll up and enjoy!

CURRIED CHICKEN WRAPS

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.

CURRIED CHICKEN & APPLE LETTUCE WRAPS

Steps:

• Mix the ingredients for the dressing together and set aside.
• Mix the chicken and apple together with the remaining ingredients except the lettuce leaves.
• Pour the dressing over the chicken mixture and mix well.
• Serve in lettuce leaves

CURRY CHICKEN LETTUCE WRAPS

Steps:

• Toss together sour cream, mayo, curry powder, garlic and salt.
• Mix in remaining ingredients.
• Place a small amount in lettuce leaf.
• Top with nuts wrap and serve.

CURRIED CHICKEN SALAD ON APPLE ROUNDS

Steps:

• Whisk together the yogurt, mayonnaise, lemon juice, scallions, curry powder, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Add the chicken, pecans, parsley, celery and raisins and fold to combine. Cover and refrigerate until ready to use (up to 3 days).
• Core the apples and cut each into six to eight 1/4-inch thick rounds, for a total of 16 rounds. Arrange a lettuce leaf on 8 apple rounds and top each with about 1/4 cup of chicken salad. Sandwich with the remaining apple slices. Serve immediately.

QUICK 'N LIGHT CURRY APPLE CHICKEN WRAPS

Steps:

• In a small bowl, mix first 8 ingredients.
• Divide evenly between two tortilla wraps, and pepper to taste.