Recipes : Curried Chicken Wraps : Food Network

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Curried Chicken Wraps
Copyright 2005, Ina Garten, All Rights Reserved

Ingredients
3 split (1 1/2 whole) chicken breasts, bone in, skin
on
Olive oil
Kosher salt
Freshly ground black pepper
1 1/2 cups good mayonnaise
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Gray's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)

1/4 cup raisins
1 cup whole roasted, salted cashews, chopped
6 tortillas

Instructions
Preheat the oven to 350 degrees F.

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.

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.

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.

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.