Chicken Curry Wraps with Cashews & Currants


Ingredients:
  • 4 cups cooked chicken (or turkey) breast, shredded or chopped coarsely.
  • 1 cup mayonnaise or more to taste
  • 1 tbs curry powder or to taste
  • 1/3 to 1/2 cup cashews
  • 1/4 cup currants or raisins, 
  • 1 bunch chopped scallions, green and all
  • Salt and fresh cracked pepper to taste
  • Flat bread, tortillas or lavash. 


Method:

1.Combine all ingredients.
2.Chill for at least one hour or more.
3.Add more mayonnaise if salad appears too dry.
4. Serve in a roll up sandwich (LTO optional) with extra curry mayo for dipping on the side.

Variations:


  • Add diced apples, fresh grapes or dry cranberries.
  • Add diced avocado, celery, hot or sweet diced pepper.
  • Make roll-ups with lettuce leaves.
  • Make tramezzinis (see picture below).
  • Substitute part or all of the mayo with yogurt or sour cream.
  • Cook whole chicken breast, thighs or tenders in skillet with a cup or more of chopped onions. Add 1 can unsweetened coconut milk, yogurt or sour cream. Reduce and add 1tbs. cornstarch diluted in a little water. Add rest of ingredients and simmer until thickened. Serve over brown or jasmine rice. For an alternate version substitute curry powder with Thai curry paste. Ginger, lemon-grass and basil can also be included for a more authentic Thai flavor.



Copyleft (2010) The Budget Gourmet

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