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Curried Chicken Wraps a La Barefoot Contessa - Ina Garten

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“I saw Ina Garten prepare this on the show where she served this at a Beach Volleball Picnic. This combination sounded wondeful! I didn't allow for the cooling time of several hours .Update: 03/28/2009 please be sure to read Shug Avery's review. He is much more knowledgable on the subject than I.;) Update 07.24.2009 - please be aware that curries have different amounts of heat!! Use a little at a time - look at Pink''s review.;) As I stated in the recipe - use sweet/mild curry - that is where the I think the problem is - it depends upon the amount of heat that you may want. Update- 08/07/2009 please use the sweet/mild curry and use a little at a time - I copied the recipe just as it was written - and I editorialized in parentheses. Please read all reviews and the might shed some light on the curry-mania!! ;) I couldn't resist it!!!”
READY IN:
1hr 10mins
YIELD:
6 tortillas
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350ºF.
  2. Place the chicken breasts on a sheet pan and rub the skin with olive oil.
  3. Sprinkle liberally with salt and pepper.
  4. Roast for 35 to 40 minutes, until the chicken is just cooked.
  5. Set aside until cool enough to handle.
  6. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.
  7. For the dressing, combine the mayonnaise, wine, chutney, curry powder(** use a little at at time!), and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade.
  8. Process until smooth.
  9. Combine the chicken with enough dressing to moisten well.
  10. Add the celery, scallions, and raisins, and mix well.
  11. Refrigerate for a few hours to allow the flavors to blend.
  12. Add the cashews to the chicken.
  13. Fill the center of each tortilla with the chicken mixture.
  14. Fold the 2 sides of the tortilla over the filling so that the sides overlap.
  15. Roll the tortilla from bottom to top, and cut in half diagonally.
  16. Enjoy!

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