Curry Chicken Salad Wraps
- PREP 10min
- COOK 5min
- TOTAL 15min
We love this super flavorful curry chicken salad! It’s wonderful on top of salads, all by itself, or wrapped in tortillas for delicious wraps. This makes enough for 4 generous wraps. The asparagus is optional but adds a really welcomed crunch along with the nuts. It also only takes a few minutes to prepare!
You Will Need
For the Chicken Salad
2 cups cooked chicken, shredded or diced, see tips
6 asparagus spears, optional
1/3 cup mayonnaise, try homemade mayonnaise
2 tablespoons marmalade jam or mango chutney
1 ½ teaspoons curry powder or more, to taste
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon lemon zest
2 tablespoons lemon juice
1/4 cup pine nuts, chopped cashews, or sliced almonds
2 scallions, thinly sliced
1/3 cup raisins
For the Wraps
4 large tortillas, try homemade flour tortillas
Favorite fresh greens, tomato, and other veggies (optional)
Directions
To Prepare Asparagus (optional):
To blanch the asparagus, bring a small saucepan of salted water to a boil and prepare an ice bath. Trim the stalky ends off the asparagus and cut the spears into 1-inch pieces. Cook the asparagus in the boiling water until bright green and crisp-tender, about 1 to 2 minutes. Immediately transfer the asparagus, using a slotted spoon, to the ice bath to stop the cooking.
Make the Chicken Salad
Combine the mayonnaise, jam (or chutney), curry powder, salt, pepper, lemon zest, and lemon juice in a medium mixing bowl. Stir well to combine.
Fold in the chicken, blanched asparagus (if using), nuts, sliced scallions, and raisins.
To make wraps, lay out the tortillas. Divide the curry chicken salad evenly among the tortillas. Add your favorite fresh veggies to each tortilla. Roll up the tortillas like burritos.
Adam and Joanne's Tips
- Chicken: Poached chicken, leftover roasted chicken, shredded chicken, or rotisserie chicken all work well for this recipe.
- Storing chicken salad: Make curry chicken salad up to 3 days in advance and store it in an airtight container in the refrigerator. The flavors improve as the salad sits.
- Make ahead wraps: To prevent the tortillas from getting soggy, it’s best to assemble the wraps the day before you plan to eat them. If you need to assemble them in advance, place a layer of dry lettuce between the chicken salad and the tortilla to create a barrier against moisture. Then, wrap well with foil, plastic wrap, or similar to prevent them from drying out.
- The nutrition facts provided below are estimates. We did not include the wraps, as the nutritional data varies too much depending on brand.