Curried Chicken Wraps Recipe

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Great way to use left over grilled chicken for a light summer meal.
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  • 3 whole chicken breasts, bone in, skin removed
  • 3 teaspoons seasoning salt
  • 1 1/2 cups mayonnaise
  • 1/3 cup white wine
  • 1/4 cup chutney
  • 2 tablespoons curry powder
  • 2 celery, diced
  • 1/4 cup green onions, white and green part, chopped
  • 1 can (5 oz.) water chestnuts, drained, chopped
  • 1/2 cup craisins or dried cherries
  • 1 cup peanuts or cashews, chopped
  • 6 tortilla
  • olive oil
Container:grill, large mixing bowl, food processor
25 mins
30 mins
3 hrs
  • Place chicken breast on baking sheet, remove skins. Sprinkle with olive oil and seasoning salt.
  • Preheat grill to medium heat, place seasoned breasts on grill, bone side down.
  • Grill 20-30 minutes, mainly bone side down, turning once to nicely brown top side. Allow to cool completely, then take meat off bone, shred into small pieces. Place in large bowl.
  • For dresing: combine mayonnaise, wine, chutney, curry powder and salt in bowl of food precessor; process until smooth.
  • Pour dressing over chicken, enough to moisten. There may be extra dressing; use for dipping sauce.
  • Add celery, green onions, craisins, water chetnuts and mix well. Refrigerate for a few hours or overnight to allow flavors to blend.
  • When ready to make wraps add nuts or cashews. Fill each tortilla center with chicken mixture. Fold one side over the other, roll up and cut in half. Serve with fresh fruit.
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    Curried Chicken Wraps Recipe Reviews

    curried chicken wraps

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    Rating of 4 out of 5.0 stars
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    "I used left over turkey from Thanksgiving in these instead of the chicken. Quick and easy to make!"
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