Curried Chicken Wraps

3 split (11/2 whole) chicken breasts, bone in, skin on

Olive oil

Kosher salt

Freshly ground black pepper

1 1/2 cups mayonnaise

1/3 cup dry white wine

1/4 cup chutney

3 tablespoons curry powder

1 cup medium-diced celery

1/4 cup chopped scallions, white and green parts

1/4 cup raisins (golden raisins are especially good in this)

1 cup whole roasted, salted cashews, chopped

6 tortillas

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.

Remove the meat from the bones, discard the skin, and shred the chicken in pieces. (Time saving tip: you can also just pick up a rotisserie chicken from the grocery store and use that instead!).

For the dressing, combine the mayonnaise, wine, chutney, curry powder and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend.

Add the cashews to the chicken. Fill the center of each tortilla with the chicken mixture. 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.

Note: We have just loved this wrap recipe for a quick and easy week-night supper. Coupled with some fresh fruit or a salad and you have a great meal.

Gail Prather,
Grand Island