Description
This recipe is a little twist on your basic chicken salad, uniting the flavors of curry and sweet cranberry chutney.
Ingredients
- FOR THE WRAPS:
- 3 whole Chicken Breasts, Roasted Or Store Bought Rotisserie Chicken
- Olive Oil
- Salt And Pepper
- 1 cup Diced Fresh Celery
- ¼ cups Chopped Scallions (white And Green Parts
- 2 Tablespoons Raisins
- 1 cup Roasted, Salted Cashews, Chopped
- 2 cups Fresh Spinach, Divided
- 6 whole Tortillas, Warmed
- FOR THE DRESSING:
- ¾ cups Mayonnaise
- 2 Tablespoons Dry White Wine
- ¼ cups Cranberry Chutney
- 1-½ Tablespoon Yellow Curry Powder
- 1-½ teaspoon Salt
Preparation
Preheat oven to 350ºF (skip this step if using a rotisserie chicken—just shred the chicken). Place chicken breasts on a sheet pan and rub a little olive oil on each side. Sprinkle with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Once cool, shred the chicken into pieces.
For the dressing, combine mayonnaise, wine, chutney, curry powder, and salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
Combine 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.
Once chilled, add the cashews to the chicken. If you’re not eating it all right away, I always add the cashews with each individual sandwich so that they stay crunchy.
Fill the center of each tortilla with spinach then 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.
Recipe adapted from Food Network.
