2005, Ina Garten, All Rights Reserved.
Directions for: Curried Chicken Wraps
Ingredients
3 split (1 1/2 whole) chicken breasts, bone in, skin on
Olive oil
Kosher salt
Freshly ground black pepper
1 cups good mayonnaise
cup dry white wine
cup chutney, (recommended: Major Gray's)
3 Tbsp curry powder
1 cup celery, medium-diced (2 large stalks)
cup scallions, chopped white and green parts (2 scallions)
cup raisins
1 cup whole roasted salted cashews, chopped
6 tortillas
Directions
1. Preheat the oven to 350F.
2. 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.
3. 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.
4. 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.
5. 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.
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