Name: Curry Chicken Salad Wraps
Prep time: 25 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1/2 cup mayonnaise; 1/2 cup sour cream; 1/4 cup finely chopped green onions; 2 tablespoons curry powder; 1 tablespoon mango chutney; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 package (9 ounces) ready-to-serve roasted chicken breast strips; 1 cup seedless red grapes, halved; 1/2 cup julienned carrot; 6 tablespoons chopped pecans, toasted; 1/4 cup thinly sliced onion; 6 lettuce leaves; 6 flour tortillas (10 inches), room temperature; 24 fresh mint leaves

With curry powder and mango chutney, these scrumptious sandwiches offer a twist on traditional chicken salad. The fresh mint leaves and creamy from-scratch dressing make them ideal for a warm night’s dinner or a special lunch.—Robyn Cavallaro, Easton, Pennsylvania

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Curry Chicken Salad Wraps

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Yield:6 servings

Prep:25 min

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Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup finely chopped green onions
2 tablespoons curry powder
1 tablespoon mango chutney
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (9 ounces) ready-to-serve roasted chicken breast strips
1 cup seedless red grapes, halved
1/2 cup julienned carrot
6 tablespoons chopped pecans, toasted
1/4 cup thinly sliced onion
6 lettuce leaves
6 flour tortillas (10 inches), room temperature
24 fresh mint leaves

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Directions

For dressing, in a small bowl, combine the first seven ingredients. Set aside 1-1/2 cups for serving. In a large bowl, combine the chicken, grapes, carrot, pecans and onion. Stir in the remaining dressing.

Place a lettuce leaf on each tortilla; top with 2/3 cup chicken salad and mint leaves. Roll up. Serve with reserved dressing.

Nutrition Facts

1 each: 543 calories, 29g fat (6g saturated fat), 45mg cholesterol, 963mg sodium, 45g carbohydrate (8g sugars, 9g fiber), 19g protein.

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