Recipe courtesy of Ina Garten
Total:
4 hr 5 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate
Total:
4 hr 5 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

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.

More from:

Memorial Day

IDEAS YOU'LL LOVE

Chicken Lettuce Wraps

Recipe courtesy of Daniel Green

Almost-Famous Chicken Lettuce Wraps

Recipe courtesy of Food Network Kitchen

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Curried Chicken and Rice Soup

Recipe courtesy of Food Network Kitchen

Chicken Curry with Coconut Rice

Recipe courtesy of Bobby Flay

Chicken Piccata

Recipe courtesy of Ina Garten

Cashew Chicken

Recipe courtesy of Ree Drummond

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking