Monday, July 12, 2010

Curry Chicken Wraps

We have been in money saving mode for well over a year now. Tom and I just got married in April and as of August both of us will be in school, so it goes without saying that we have to be super smart with all of our purchases.

One of the upsides of this is that it necessitates planning out our meals for the week and shopping ahead of time. It has also inspired a lot of creativity, because while I am not going to spend a ton of money on any one dinner, I refuse to compromise on flavor.

I've been hearing every day for the last couple weeks at least that Tom is really craving Indian food, which is totally understandable in my book. I can eat shrimp vindaloo any night of the week. But going out is not part of our budget at the moment, so I was really excited when I found this super simple Ina Garten recipe for Curry Chicken Wraps.

I used the recipe almost verbatim, really just opting for boneless/skinless chicken breast and omitting a few ingredients because I always prefer simple sandwiches or wraps to those that have a ton of different flavors and textures going on.

A definite bonus of this recipe is that all of your work can be done before hand, so dinner was literally spooning the chicken mixture onto the tortillas and rolling it up. Any meal that elicits a "this is the best thing you've ever made" is a-ok in my book. Especially one that is this easy!

Curry Chicken Wraps adapted from Ina Garten
**Note, since posting, I have adapted the amount of "sauce" because it was really too much for the amount of chicken. The change is reflected below.

1 1/2 lbs skinless chicken breast
olive oil salt & pepper to taste

1/4 cup mango chutney
3/4 cups light mayonnaise
1 1/2 tbsps. curry powder
1 tsps. coarse salt
2 scallions, chopped

1 cup whole salted-roasted cashews, chopped
6 tortillas

1. Heat the oven to 350°F (175°C). Cover a sheet pan with aluminum foil. Place the chicken on the sheet pan and rub with olive oil. Sprinkle with salt and pepper.

2. Cook the chicken for 20 to 30 minutes, until just done. Set aside until cool enough to touch. Using a knife and fork, shred the chicken.

3. In a food processor, combine the mayonnaise, chutney, curry powder, and coarse salt. Process until smooth.

4. Combine the chicken with the dressing. Add the scallions and mix well. Refrigerate for a few hours to allow the flavors to blend.

5. Once ready to eat, add the cashews to the chicken mixture. Fill the center of each tortilla. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.

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