Curried Chicken Wraps a La Barefoot Contessa - Ina Garten

Manami's Note:

I saw Ina Garten prepare this on the show where she served this at a Beach Volleball Picnic. This combination sounded wondeful! I didn't allow for the cooling time of several hours .Update: 03/28/2009 please be sure to read Shug Avery's review. He is much more knowledgable on the subject than I.;) Update 07.24.2009 - please be aware that curries have different amounts of heat!! Use a little at a time - look at Pink''s review.;) As I stated in the recipe - use sweet/mild curry - that is where the I think the problem is - it depends upon the amount of heat that you may want. Update- 08/07/2009 please use the sweet/mild curry and use a little at a time - I copied the recipe just as it was written - and I editorialized in parentheses. Please read all reviews and the might shed some light on the curry-mania!! ;) I couldn't resist it!!!

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Yield: 6 tortillas

• 3 chicken breast halves, bone in, skin on (1 1/2 whole)
• olive oil
• kosher salt
• fresh ground black pepper
• 354.88 ml good mayonnaise
• 78.07 ml dry white wine
• 59.14 ml chutney (recommended Major Gray's)
• 14.79 ml mild curry powder, to taste (recipe calls for 3 T, however use a little at a time)
• 236.59 ml medium-diced celery (2 large stalks)
• 59.14 ml chopped scallion, white and green parts (2 scallions)
• 59.14 ml raisins
• 236.59 ml toasted salted cashews, chopped
• 6 tortillas

Directions:

1. Preheat the oven to 350ºF.
2. Place the chicken breasts on a sheet pan and rub the skin with olive oil.
3. Sprinkle liberally with salt and pepper.
4. Roast for 35 to 40 minutes, until the chicken is just cooked.
5. Set aside until cool enough to handle.
6. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.
7. For the dressing, combine the mayonnaise, wine, chutney, curry powder(** use a little at at time!), and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade.
8. Process until smooth.
9. Combine the chicken with enough dressing to moisten well.
10. Add the celery, scallions, and raisins, and mix well.
11. Refrigerate for a few hours to allow the flavors to blend.
12. Add the cashews to the chicken.
13. Fill the center of each tortilla with the chicken mixture.
14. Fold the 2 sides of the tortilla over the filling so that the sides overlap.
15. Roll the tortilla from bottom to top, and cut in half diagonally.
16. Enjoy!

Reviews

[coastmom]

This was yummy. A different option from regular chicken salad. I also used less curry...added to taste. All the flavors really come together the next day too!

[Chef #1344160]

i have made this recipe many times. a few suggestions: DO NOT use the full 3 tbsp of curry. use about 1 tbsp and then add as you go, according to taste. also, the sauce is a lot for the amount of chicken, so either add more chicken or half the sauce. otherwise it will end up soggy. the servings says its for 6 people. it serves more like 10. i serve this with the sweet hawaiian rolls and its a perfect combination. i hope this helps.

[*pink*]

I made this recipe again with a lot less curry powder and it came out delicious. The very first time making this I went by the recipe and used the full 3 TABLESPOONS! Yikes! My curry powder is rather potent, so I just used about 2-3 teaspoons the second time around. My main suggestion for everyone trying this recipe is to add a little curry at a time and taste it. My curry powder is McCormick brand and just needs a little. Some other milder brands, you could use more. I love all of Ina's recipes! I havent made one that I havent liked! This recipe is delicious, just dont ruin it the first time like I did and not taste how potent your curry powder is! Otherwise you'll have to throw it all away like I had too! Also dont forget to toast your cashews a little before adding them in, it makes a big difference!