Curry-Spiced Chicken Wraps

Name: Curry-Spiced Chicken Wraps with Cucumber, Carrot & Apple Slaw
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 10 ounce Chicken Cutlets; 1 tablespoon Curry Powder; 1 unit Lemon; 1 unit Mini Cucumber; 1 unit Apple; 4 tablespoon Mayonnaise; 1.5 tablespoon Sour Cream; 4 ounce Shredded Carrots; 4 ounce Shredded Red Cabbage; 2 unit Flour Tortillas; Salt; Pepper; 1 teaspoon Cooking Oil; ¼ teaspoon Sugar

with Cucumber, Carrot & Apple Slaw

Recipe Development TeamPublished on March 12, 2024

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For these speedy wraps, start by sizzling curry-spiced chicken to tender perfection. Slice the chicken up and load it into tortillas along with a tangy-sweet cucumber, carrot, and apple slaw tossed in curry mayo. The result? Crunchy, creamy, and wholesome roll-ups that prove lunch is a meal best served wrapped.

Tags:

Protein Smart

•Quick

•Easy Prep & Clean

•New

Allergens:

Eggs

•Milk

•Soy

•Wheat

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

10 ounce

Chicken Cutlets

1 tablespoon

Curry Powder

1 unit

Lemon

1 unit

Mini Cucumber

1 unit

Apple

4 tablespoon

Mayonnaise

(Contains: Eggs)

1.5 tablespoon

Sour Cream

(Contains: Milk)

4 ounce

Shredded Carrots

4 ounce

Shredded Red Cabbage

2 unit

Flour Tortillas

(Contains: Soy, Wheat)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

¼ teaspoon

Sugar

Nutrition Values

/ per serving

Calories780 kcal

Fat40 g

Saturated Fat9 g

Carbohydrate60 g

Sugar20 g

Dietary Fiber7 g

Protein38 g

Cholesterol170 mg

Sodium770 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

•Large Pan

•Paper Towel

•Large Bowl

Instructions

• Pat chicken* dry with paper towels; season all over with half the curry powder (you’ll use the rest in Step 3), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest. TIP: Lower heat and cover with a lid if chicken starts to brown too quickly.

• While chicken cooks, wash and dry produce. • Quarter lemon. Thinly slice cucumber on a diagonal. Halve, core, and thinly slice apple.

• In a large bowl, combine mayonnaise, sour cream, remaining curry powder, ¼ tsp sugar, and juice from half the lemon (½ tsp sugar and all the lemon for 4 servings). Season with salt and pepper.

• To bowl with curry mayo, add cabbage, carrots, cucumber, and apple; toss to combine. Taste and season with salt (we used a big pinch) and pepper.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Thinly slice chicken crosswise. • Place tortillas on a clean work surface. Add chicken and as much slaw as you like to the bottom third of each tortilla. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.