Recipe courtesy of Ina Garten
Save Recipe Print
Total:
4 hr 5 min
Prep:
20 min
Inactive:
3 hr
Cook:
45 min
Yield:
6 servings
Level:
Intermediate
Total:
4 hr 5 min
Prep:
20 min
Inactive:
3 hr
Cook:
45 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

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Beer Can Chicken

Recipe courtesy of Bob Blumer

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Buffalo Chicken Cheese Balls

Recipe courtesy of Aaron McCargo Jr.

Classic Fried Chicken

Recipe courtesy of Bobby Flay

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Chicken Summer Rolls

Recipe courtesy of Food Network Kitchen

Chicken Fried Steak

Recipe courtesy of Alton Brown

Cast-Iron Carrots with Curry

Recipe courtesy of Amy Thielen

Browse Reviews By Keyword