Ingredients
-
3
-
-
-
-
1 1/2
-
1/3
-
1/4
-
1
-
1
-
1/4
-
1/4
-
1
-
6
-
-
Directions
Curried Chicken Wraps a La Barefoot Contessa – Ina Garten, I saw Ina Garten prepare this on the show where she served this at a Beach Volleball Picnic This combination sounded wondeful! I didn’t allow for the cooling time of several hours Update: 03/28/2009 please be sure to read Shug Avery’s review He is much more knowledgable on the subject than I 😉 Update 07 24 2009 – please be aware that curries have different amounts of heat!! Use a little at a time – look at Pink”s review 😉 As I stated in the recipe – use sweet/mild curry – that is where the I think the problem is – it depends upon the amount of heat that you may want Update- 08/07/2009 please use the sweet/mild curry and use a little at a time – I copied the recipe just as it was written – and I editorialized in parentheses Please read all reviews and the might shed some light on the curry-mania!! 😉 I couldn’t resist it!!!, This was yummy A different option from regular chicken salad I also used less curry added to taste All the flavors really come together the next day too!, i have made this recipe many times a few suggestions: DO NOT use the full 3 tbsp of curry use about 1 tbsp and then add as you go, according to taste also, the sauce is a lot for the amount of chicken, so either add more chicken or half the sauce otherwise it will end up soggy the servings says its for 6 people it serves more like 10 i serve this with the sweet hawaiian rolls and its a perfect combination i hope this helps
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Steps
|
1
Done
|
Preheat the Oven to 350f. |
|
2
Done
|
Place the Chicken Breasts on a Sheet Pan and Rub the Skin With Olive Oil. |
|
3
Done
|
Sprinkle Liberally With Salt and Pepper. |
|
4
Done
|
Roast For 35 to 40 Minutes, Until the Chicken Is Just Cooked. |
|
5
Done
|
Set Aside Until Cool Enough to Handle. |
|
6
Done
|
Remove the Meat from the Bones, Discard the Skin, and Shred the Chicken in Pieces. |
|
7
Done
|
For the Dressing, Combine the Mayonnaise, Wine, Chutney, Curry Powder(** Use a Little at at Time!), and 1 1/2 Teaspoons Salt in the Bowl of a Food Processor Fitted With the Steel Blade. |
|
8
Done
|
Process Until Smooth. |
|
9
Done
|
Combine the Chicken With Enough Dressing to Moisten Well. |
|
10
Done
|
Add the Celery, Scallions, and Raisins, and Mix Well. |
|
11
Done
|
Refrigerate For a Few Hours to Allow the Flavors to Blend. |
|
12
Done
|
Add the Cashews to the Chicken. |
|
13
Done
|
Fill the Center of Each Tortilla With the Chicken Mixture. |
|
14
Done
|
Fold the 2 Sides of the Tortilla Over the Filling So That the Sides Overlap. |
|
15
Done
|
Roll the Tortilla from Bottom to Top, and Cut in Half Diagonally. |
