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Curried Chicken Wraps a La Barefoot Contessa

It’s funny how certain dishes become etched in your memory, forever linked to a specific time and place. For me, these Curried Chicken Wraps evoke memories of sunny afternoons spent picnicking with friends, the scent of freshly cut grass, and the delightful hum of conversation. I first encountered a version of these wraps years ago at a casual gathering, and the explosion of flavors – the creamy curry, the sweet chutney, and the satisfying crunch of cashews – instantly won me over. It was an unexpected twist on a classic chicken salad, and I’ve been hooked ever since, always striving to recreate that perfect balance of sweet, savory, and spicy. Inspired by Ina Garten’s masterful take, this recipe brings together all the best elements for a truly unforgettable meal.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour (plus chilling time)
Servings: 6
Yield: 6 wraps
Dietary Type: Varies (can be made dairy-free with substitutions)

Ingredients

3 chicken breast halves, bone in, skin on (1 1/2 whole)
Olive oil
Kosher salt
Fresh ground black pepper
1 1/2 cups good mayonnaise
1/3 cup dry white wine
1/4 cup chutney (recommended Major Gray’s)
1 tablespoon mild curry powder, to taste (recipe calls for 3 T, however use a little at a time)
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallion, white and green parts (2 scallions)
1/4 cup raisins
1 cup toasted salted cashews, chopped
6 tortillas

Equipment Needed

Sheet pan
Food processor fitted with the steel blade
Mixing bowl

Instructions

Preheat the oven to 350ºF (175ºC).
Place the chicken breasts on a sheet pan and rub the skin with olive oil.
Sprinkle liberally with kosher salt and fresh ground black pepper.
Roast for 35 to 40 minutes, until the chicken is just cooked through. A meat thermometer inserted into the thickest part of the breast should register 165ºF (74ºC). Don’t overcook the chicken, or it will be dry.
Set aside until cool enough to handle. This is important to prevent burning your fingers.
Remove the meat from the bones, discard the skin, and shred the chicken into bite-sized pieces. The skin, while flavorful when roasted, can make the wrap too greasy.
For the dressing, combine the mayonnaise, white wine, chutney, curry powder (use a little at a time, taste as you go!), and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade.
Process until smooth. Taste and adjust the curry powder to your preference. Remember that the flavor will deepen as it chills.
Combine the shredded chicken with enough dressing to moisten well. You may not need all of the dressing. Save the rest for another use, such as a spread for sandwiches or crackers.
Add the celery, scallions, and raisins, and mix well. The celery adds a refreshing crunch, the scallions a mild oniony bite, and the raisins a touch of sweetness.
Refrigerate for a few hours to allow the flavors to blend. This step is crucial. The chilling time allows the dressing to meld with the chicken and other ingredients, resulting in a more complex and flavorful wrap.
Just before serving, add the cashews to the chicken mixture. Adding them right before serving ensures that they remain crunchy.
To assemble the wraps, fill the center of each tortilla with the chicken mixture. Don’t overfill, or the wraps will be difficult to roll.
Fold the two sides of the tortilla over the filling so that the sides overlap.
Roll the tortilla from bottom to top, and cut in half diagonally. This presentation is not only visually appealing but also makes the wraps easier to handle.
Enjoy!

Expert Tips & Tricks

Don’t skimp on the quality of the mayonnaise. A good quality mayonnaise makes a big difference in the overall flavor of the dressing.
Toast the cashews yourself for a more intense flavor. Spread them in a single layer on a baking sheet and toast them in a 350ºF (175ºC) oven for about 5-7 minutes, or until lightly golden brown and fragrant. Watch them carefully, as they can burn easily.
Adjust the curry powder to your liking. Start with a small amount and add more to taste. Remember that different curry powders can have varying levels of heat.
If you’re short on time, you can use rotisserie chicken in place of roasting your own. Just be sure to remove the skin and shred the meat.
For a spicier kick, add a pinch of cayenne pepper to the dressing or use a spicier chutney.
If the chicken mixture seems too dry, add a little more mayonnaise until it reaches your desired consistency.
To prevent the tortillas from tearing, warm them slightly before filling. You can do this by microwaving them for a few seconds or heating them in a dry skillet.

Serving & Storage Suggestions

Serve these Curried Chicken Wraps chilled or at room temperature. They are perfect for picnics, lunches, or light dinners. Garnish with extra chopped cashews and fresh cilantro for a beautiful presentation.

Leftover chicken mixture can be stored in an airtight container in the refrigerator for up to 3 days. The wraps are best eaten fresh, but you can assemble them a few hours in advance and store them in the refrigerator until ready to serve. Avoid freezing, as the mayonnaise-based dressing may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	676.8 kcal	N/A
Calories from Fat	352g	52%
Total Fat	39.2 g	60%
Saturated Fat	7.3 g	36%
Cholesterol	38.5 mg	12%
Sodium	1047.8 mg	43%
Total Carbohydrate	64 g	21%
Dietary Fiber	3.8 g	15%
Sugars	10.4 g	N/A
Protein	17.9 g	35%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Dairy-Free: Use a dairy-free mayonnaise alternative. Look for brands made with avocado oil or other plant-based oils.
Gluten-Free: Use gluten-free tortillas.
Vegetarian: Substitute the chicken with cooked chickpeas or lentils. You can also add some chopped vegetables like bell peppers or cucumbers for extra flavor and texture.
Spicy: Add a pinch of cayenne pepper or use a spicy chutney.
Herby: Add some chopped fresh herbs like cilantro, parsley, or mint.
Fruitier: Use a fruitier chutney, such as mango chutney or peach chutney.
Nut-Free: Omit the cashews or substitute with toasted sunflower seeds or pumpkin seeds.

FAQs (Frequently Asked Questions)

Q: Can I make this ahead of time?
A: Yes, the chicken mixture can be made up to 3 days in advance and stored in the refrigerator. Add the cashews just before serving to maintain their crunch.

Q: What kind of curry powder should I use?
A: The recipe calls for mild curry powder, but you can adjust the type and amount to your preference. Start with a small amount and add more to taste.

Q: Can I use a different type of nut?
A: Yes, you can substitute the cashews with other nuts like almonds, pecans, or walnuts. Just be sure to chop them and toast them before adding them to the chicken mixture.

Q: Can I freeze this recipe?
A: It’s not recommended to freeze this recipe, as the mayonnaise-based dressing may separate upon thawing.

Q: What can I serve with these wraps?
A: These wraps are delicious served with a side salad, coleslaw, or fruit salad. They also pair well with a light soup or a side of chips.

Final Thoughts

These Curried Chicken Wraps are a delightful and easy-to-make meal that’s perfect for any occasion. The combination of flavors and textures is simply irresistible. So, gather your ingredients, follow the simple steps, and prepare to be amazed. Don’t be afraid to experiment with different variations and substitutions to create your own unique version of this classic dish. And most importantly, enjoy the process and savor the delicious results! I’d love to hear your feedback and see your creations. Bon appétit!

Curried Chicken Wraps a La Barefoot Contessa – Ina Garten Recipe