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.

My Private Notes

Add a Note
More from:

Memorial Day

Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Fried Chicken

Recipe courtesy of Ree Drummond

Fried Chicken

Recipe courtesy of Bobby Flay

Fried Chicken

Recipe courtesy of Olivia Sipe

Fried Chicken in a Basket

Recipe courtesy of Alex Guarnaschelli

Lady Marmalade Chicken Salad

Recipe courtesy of Aarti Sequeira

Fried Chicken with Ancho Honey

Recipe courtesy of Bobby Flay

Picnic Potato and Chicken Salad

Recipe courtesy of Sunny Anderson

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories