Chicken Curry In-a-Hurry Snacker

December 1, 2011

2 Min Read

YIELD: 36

4 cups water

1½ Tbsps. butter

2 tsps. salt

1 lb. natural red whole grain wild rice blend

2 cups mayonnaise

½ cup curry powder

1 Tbsp. kosher salt

1 cup scallions, white and green parts, chopped

1 cup raisins (preferably golden), plumped in hot water for 2 minutes

1½ cups almonds, slivered, toasted

8 cups (about 4 lbs.) chicken breast, boneless, skinless, cooked, cubed ½"

36 whole wheat flour tortillas, 8"

2¼ cups Major Grey's chutney, solids chopped

36 Romaine lettuce leaves, stem ends trimmed, 7" long

Bring water to a boil. Add butter, salt and rice; stir.
Cover tightly and simmer over low heat until most of the water is absorbed (about 20 to 25 minutes).
Transfer to a sheet pan and cool. Reserve chilled.
Combine mayonnaise, curry powder, salt, scallions, raisins and almonds.
Add chicken and stir to coat with curry mayonnaise. May be held refrigerated up to 24 hours.
To assemble wrap, lay tortilla flat on work surface. Spread 1 Tbsp. chutney over the entire wrap.
Lay 1 lettuce leaf on tortilla, with the tip of the leaf touching the edge of the tortilla that is farthest from you. The edge of the tortilla closest to you should remain uncovered.
Spread ¼ cup chicken curry mixture in center of lettuce. Top with ¼ cup rice.
Fold the bottom, uncovered edge of the tortilla towards the center of the tortilla and over the filling. Fold the left and right sides of the tortilla towards the center of the tortilla until they overlap over the filling.
The chutney should hold the wrap together. (Serving suggestions: Individual wraps as a grab-and-go item; pair one wrap with a seasonal fruit salad; serve extra prepared chutney on the side)

Photo and recipe: Mars Foodservices/Uncle Ben's

<span class="ArticleBase-LargeTitle">Chicken Curry In-a-Hurry Snacker</span>Chicken Curry In-a-Hurry Snacker