Chicken Curry Wrap
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 312.3
- Total Fat: 3.9 g
- Cholesterol: 49.3 mg
- Sodium: 274.7 mg
- Total Carbs: 53.1 g
- Dietary Fiber: 11.4 g
- Protein: 27.0 g
View full nutritional breakdown of Chicken Curry Wrap calories by ingredient
Number of Servings: 4
Ingredients
-
* 2 Tbsp olive oil
* 4 large tortillas or wraps
* 1 1/2 lb skinless chicken breast or thighs, cut into 1 inch cubes
* Salt
* 1 yellow onion, roughly chopped
* 2 heaping Tbsp yellow curry powder
* 1 cup raisins or currants
* 1 apple (tart or sweet, your preference), peeled, cored, and diced
* 1/2 cup chopped fresh cilantro (just lightly packed)
* 2 green onions, sliced
* 1 Tbsp mayonnaise optional
Directions
1. Rinse and strain the chicken. There should still be a little bit of water left on the chicken. Heat olive oil on medium/medium-high heat in a thick-bottomed sauté pan. Add chicken pieces and cook, stirring frequently until just cooked through, about 5 minutes. The water in the pan from the chicken should have evaporated. Sprinkle some salt on the chicken pieces while cooking. Check doneness by removing the thickest piece and cutting it in half. If it is still pink in the middle, keep cooking. Try not to overcook the chicken or it will be dry. Remove chicken pieces with a slotted spoon, set aside in a bowl.
2. Add yellow onion and cook. After a few minutes, when the onions are beginning to get translucent, add 2 heaping tablespoons of yellow curry powder. Cook a few additional minutes, stirring frequently. If the curry sticks to the bottom or the mixture gets dry, add a bit more olive oil to the pan. As you stir, scrape up the stuck curry bits. Add raisins, and cook, stirring another minute. (If adding optional mayonnaise, remove curry from heat and mix in mayo. If you are using thighs, you will probably not need to add any extra mayo. The thighs have a little extra fat on them.) Add raisin and onion mixture to chicken and mix well, coating the chicken pieces with the curry infused olive oil.
3. Refrigerate until cool. At this point you can make the salad a day a head of time.
4. When you are ready to make the wraps, mix in the apple, green onions, and cilantro.
5. To make a wrap, place 1/4 of the salad in the middle of wrap. Fold the sides over the salad. Fold the bottom flap over the salad. Now roll up the wrap starting at the bottom.
Number of Servings: 4
Recipe submitted by SparkPeople user CORYPHELLA.
2. Add yellow onion and cook. After a few minutes, when the onions are beginning to get translucent, add 2 heaping tablespoons of yellow curry powder. Cook a few additional minutes, stirring frequently. If the curry sticks to the bottom or the mixture gets dry, add a bit more olive oil to the pan. As you stir, scrape up the stuck curry bits. Add raisins, and cook, stirring another minute. (If adding optional mayonnaise, remove curry from heat and mix in mayo. If you are using thighs, you will probably not need to add any extra mayo. The thighs have a little extra fat on them.) Add raisin and onion mixture to chicken and mix well, coating the chicken pieces with the curry infused olive oil.
3. Refrigerate until cool. At this point you can make the salad a day a head of time.
4. When you are ready to make the wraps, mix in the apple, green onions, and cilantro.
5. To make a wrap, place 1/4 of the salad in the middle of wrap. Fold the sides over the salad. Fold the bottom flap over the salad. Now roll up the wrap starting at the bottom.
Number of Servings: 4
Recipe submitted by SparkPeople user CORYPHELLA.