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
Directions
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.
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By ryanbobby
on June 12, 2012
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Great recipe, but I made a few changes. I substituted 1 cup of mayo with plain greek yogurt (saves about 2000 calories, and used craisins instead of raisins. I also topped the chicken/dressing mixture with the cashews as I wrapped them, which prevented them from getting soft and lost in the mixture. Ate the leftovers the next day, on a slice of toasted wheat bread. An excellent meal that I'll be making again soon.
By Lizado99
Houston, TX
on June 10, 2012
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This recipe is always a hit in my house. Wonderful flavors. I never change a thing; I never need to.
By bettyboop 35
Bridgeport, CT
on May 04, 2012
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I did this today and truth be told that it was absolutely delicious. But I substituted a couple of things...instead of a cup and a half of mayo, I put one cup and added cilantro and instead of the chutney I used a Haas Avocado and the richness that the avocado added was devine. I have to say that this is the first time that I make a recipe that I saw on t.v. Thank You Ina...
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