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Curried Chicken Salad Wraps

Curried Chicken Salad Wraps

with Golden Raisins & Shredded Carrots

10-MIN LUNCH
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This lunch is (quite literally) gold! A mix of sour cream, mayo, and curry spices coat chicken and golden raisins in creamy, golden-hued flavor. The chicken salad is then stuffed inside steamy tortillas and topped with shredded carrots for even more crunch and color. Glorious texture, rich flavors, brilliant hues—yep, that’s a solid (gold) wrap!

Tags:Calorie SmartEasy CleanupClimate Superstar
Allergens:MilkEggsWheatSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

1 unit

Lemon

9 ounce

Fully Cooked Chicken Breasts

1 ounce

Golden Raisins

4 ounce

Shredded Carrots

1.5 tablespoon

Sour Cream

(ContainsMilk)

2 tablespoon

Mayonnaise

(ContainsEggs)

1 tablespoon

Curry Powder

2 unit

Flour Tortillas

(ContainsWheat, Soy)

Not included in your delivery

1 teaspoon

Olive Oil

½ teaspoon

Sugar

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories610 kcal
Fat27 g
Saturated Fat7 g
Carbohydrate60 g
Sugar19 g
Dietary Fiber5 g
Protein35 g
Cholesterol110 mg
Sodium1100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

• Wash and dry produce.

2

• Trim and thinly slice scallions, separating whites from greens. Halve lemon. Finely dice chicken.

3

• In a medium bowl, combine raisins, scallion whites, and juice from half the lemon.

4

• In a second medium bowl, toss carrots with a drizzle of olive oil and a pinch of salt and pepper.

5

• To bowl with raisin mixture, add sour cream, mayonnaise, 1 1⁄4 tsp curry powder (2 tsp for 4 servings), and 1⁄2 tsp sugar (3⁄4 tsp for 4); stir to combine. Stir in chicken and scallion greens. Taste and season with salt and pepper. TIP: Add more curry powder if you like a stronger flavor!

6

• Place tortillas on a clean work surface. Spread chicken salad on the bottom third of each tortilla, leaving a 1-inch border on both sides. Top with as many carrots as you like. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.

7

• Halve wraps on a diagonal; divide between plates. Serve with any remaining carrots on the side.