Curry-Spiced Chicken Wraps
with Cucumber, Carrot & Apple Slaw
- Wheat
- Soy
- Milk
- Eggs
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.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
1.5 tablespoon
Sour Cream
(Contains: Milk)
4 ounce
Shredded Carrots
1 unit
Lemon
1 tablespoon
Curry Powder
1 unit
Mini Cucumber
1 unit
Apple
4 tablespoon
Mayonnaise
(Contains: Eggs)
4 ounce
Shredded Red Cabbage
10 ounce
Chicken Cutlets
Not included in your delivery
¼ teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
• Halve wraps; divide between plates along with any remaining slaw. Serve with any remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the fresh, light taste, though some found it bland and wanted more curry flavor or spice.
- Ease of prep: Quick and easy to make, perfect for a weeknight dinner or light lunch 🍽️.
- Suggestions: Consider adding raisins, toasted chickpeas, or walnuts for extra flavor and texture. Try using Greek yogurt instead of mayo for a healthier twist.
- Portions: Some felt there was too much slaw compared to chicken; others wanted more wraps to use up the filling.
- Texture: Customers loved the crunch from the slaw, but a few found it overwhelming or hard to eat.
