Curry Chicken Salad Wraps
These curry chicken salad wraps have the most delicious blend of sweet and savory flavors! Plus, you’ll love the texture of the veggies, fruit, and nuts. They are easy to make and perfect for meal prep! Our favorite sandwiches and wraps have a variety of textures, flavors, and colors. That’s why this curry chicken wrap wins. The dressing is my favorite part. It’s made from mayonnaise, curry powder, and marmalade jam, so it’s thoroughly spiced, creamy, and a little sweet. The other bonus of this chicken salad is that it gets more flavorful as it sits in the fridge. It’s the perfect make-ahead lunch for busier weeks. For more recipes like this, see our herb chicken salad or this chopped chicken salad! Key Ingredients Chicken: This salad requires cooked chicken. Poached chicken, leftover roasted chicken, shredded chicken, or rotisserie chicken all work well. Asparagus: This is optional but adds a nice crunch to the salad. I blanch it quickly in boiling water, which takes about 2 minutes. Then I toss it into my chicken salad. Green beans are a great substitute, and add the same bright green, crunchy note. Curry Salad Dressing: Our base for this curry chicken salad is mayonnaise (try homemade mayo). Then, we stir in lots of flavorful curry powder, a little marmalade or mango chutney, salt, pepper, and lemon. A pre-made curry powder blend works perfectly in this recipe. Nuts and Raisins: I like to add raisins and nuts for a bit of sweetness and crunch, inspired by the Korma curries I enjoyed as a kid. Tortillas: Use your favorite brand of wrap or make your own! Here’s my favorite recipe for homemade soft flour tortillas! Chicken: This salad requires cooked chicken. Poached chicken, leftover roasted chicken, shredded chicken, or rotisserie chicken all work well. Asparagus: This is optional but adds a nice crunch to the salad. I blanch it quickly in boiling water, which takes about 2 minutes. Then I toss it into my chicken salad. Green beans are a great substitute, and add the same bright green, crunchy note. Curry Salad Dressing: Our base for this curry chicken salad is mayonnaise (try homemade mayo). Then, we stir in lots of flavorful curry powder, a little marmalade or mango chutney, salt, pepper, and lemon. A pre-made curry powder blend works perfectly in this recipe. Nuts and Raisins: I like to add raisins and nuts for a bit of sweetness and crunch, inspired by the Korma curries I enjoyed as a kid. Tortillas: Use your favorite brand of wrap or make your own! Here’s my favorite recipe for homemade soft flour tortillas! Curry Chicken Salad Wraps PREP 10 mins COOK 5 mins TOTAL 15 mins PREP 10 mins COOK 5 mins TOTAL 15 mins We love this super flavorful curry chicken salad! It’s wonderful on top of salads, all by itself, or wrapped in tortillas for delicious wraps. This makes enough for 4 generous wraps. The asparagus is optional but adds a really welcomed crunch along with the nuts. It also only takes a few minutes to prepare! 4 Servings You Will Need For the Chicken Salad 2 cups cooked chicken, shredded or diced, see tips 6 asparagus spears, optional 1/3 cup mayonnaise, try homemade mayonnaise 2 tablespoons marmalade jam or mango chutney 1 ½ teaspoons curry powder or more, to taste 1/4 teaspoon fine sea salt 1/4 teaspoon freshly ground black pepper 1 teaspoon lemon zest 2 tablespoons lemon juice 1/4 cup pine nuts, chopped cashews, or sliced almonds 2 scallions, thinly sliced 1/3 cup raisins 4 large tortillas, try homemade flour tortillas Favorite fresh greens, tomato, and other veggies (optional) Directions To Prepare Asparagus (optional): 1To blanch the asparagus, bring a small saucepan of salted water to a boil and prepare an ice bath. Trim the stalky ends off the asparagus and cut the spears into 1-inch pieces. Cook the asparagus in the boiling water until bright green and crisp-tender, about 1 to 2 minutes. Immediately transfer the asparagus, using a slotted spoon, to the ice bath to stop the cooking. To Prepare Asparagus (optional): 1To blanch the asparagus, bring a small saucepan of salted water to a boil and prepare an ice bath. Trim the stalky ends off the asparagus and cut the spears into 1-inch pieces. Cook the asparagus in the boiling water until bright green and crisp-tender, about 1 to 2 minutes. Immediately transfer the asparagus, using a slotted spoon, to the ice bath to stop the cooking. Make the Chicken Salad 1Combine the mayonnaise, jam (or chutney), curry powder, salt, pepper, lemon zest, and lemon juice in a medium mixing bowl. Stir well to combine. 2Fold in the chicken, blanched asparagus (if using), nuts, sliced scallions, and raisins. 3To make wraps, lay out the tortillas. Divide the curry chicken salad evenly among the tortillas. Add your favorite fresh veggies to each tortilla. Roll up the tortillas like burritos. Make the Chicken Salad 1Combine the mayonnaise, jam (or chutney), curry powder, salt, pepper, lemon zest, and lemon juice in a medium mixing bowl. Stir well to combine. 2Fold in the chicken, blanched asparagus (if using), nuts, sliced scallions, and raisins. 3To make wraps, lay out the tortillas. Divide the curry chicken salad evenly among the tortillas. Add your favorite fresh veggies to each tortilla. Roll up the tortillas like burritos. Adam and Joanne's Tips Chicken: Poached chicken, leftover roasted chicken, shredded chicken, or rotisserie chicken all work well for this recipe. Storing chicken salad: Make curry chicken salad up to 3 days in advance and store it in an airtight container in the refrigerator. The flavors improve as the salad sits. Make ahead wraps: To prevent the tortillas from getting soggy, it’s best to assemble the wraps the day before you plan to eat them. If you need to assemble them in advance, place a layer of dry lettuce between the chicken salad and the tortilla to create a barrier against moisture. Then, wrap well with foil, plastic wrap, or similar to prevent them from drying out. The nutrition facts provided below are estimates. We did not include the wraps, as the nutritional data varies too much depending on brand. Chicken: Poached chicken, leftover roasted chicken, shredded chicken, or rotisserie chicken all work well for this recipe. Storing chicken salad: Make curry chicken salad up to 3 days in advance and store it in an airtight container in the refrigerator. The flavors improve as the salad sits. Make ahead wraps: To prevent the tortillas from getting soggy, it’s best to assemble the wraps the day before you plan to eat them. If you need to assemble them in advance, place a layer of dry lettuce between the chicken salad and the tortilla to create a barrier against moisture. Then, wrap well with foil, plastic wrap, or similar to prevent them from drying out. The nutrition facts provided below are estimates. We did not include the wraps, as the nutritional data varies too much depending on brand. Nutrition Per Serving Serving Size 1/4 of the recipe (tortilla not included) / Calories 354 / Total Fat 21.5g / Saturated Fat 3.7g / Cholesterol 60.2mg / Sodium 320.4mg / Carbohydrate 21.3g / Dietary Fiber 2.4g / Total Sugars 14.1g / Protein 20.1g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Asparagus Omelette with Goat Cheese Next Post: Easy Potato Pancakes