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Curry Chicken Salad Wraps

This was a delightfully quick & tasty dinner.  I loved the flavor combo...especially with the mint & curry!  And my 2-year-old couldn't get enough of it.

1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup finely chopped green onions

2 Tablespoons curry powder

1 Tablespoon mango chutney

1/2 teaspoon salt

1/2 teaspoon pepper

9 oz. cooked chicken strips (I bought a rotisserie, you could easily grill 2 breasts yourself...the original recipe calls for ready-to-serve roasted chicken breast strips)

1 cup seedless red grapes, halved

1/2 cup julienned carrot

6 Tablespoons chopped pecans, toasted (I forgot that step!)

1/4 cup thinly sliced onion (left this out per Jim's preference)

6 lettuce leaves

6 flour tortillas (10 inches), room temperature

3/4 cup fresh mint

 

For dressing, in a small bowl, combine the first seven ingredients.  Set aside 1 1/2 cups for serving.  In a large bowl, combine the chicken, grapes, carrot, pecans and onion.  Stir in the remaining dressing.

Place a lettuce leaf on each tortilla; top with 2/3 cup chicken salad and mint leaves.  Roll up.  Serve with reserved dressing for dipping!

Posted on Saturday, August 27, 2011 at 04:22PM by Registered CommenterAmy in , , , , , | CommentsPost a Comment | References2 References

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