"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Curried Chicken Wraps Recipe

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This recipe for Curried Chicken Wraps, by , is from Just Enough Cooks... CCIC Company Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michael Christian
Added: Tuesday, October 27, 2009


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

Preheat the over to 350. Place the chicke4n 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 into pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry power, and 1 1/2 teaspoons of 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, 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 tortillas over the filling so that they sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.




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