with Golden Raisins, Cabbage & Carrots
A mix of sour cream, mayo, and curry spices coat chicken and golden raisins in creamy, golden-hued flavor. Then this aromatic chicken salad is stuffed inside soft tortillas along with cabbage and carrots for even more crunch and color. Glorious texture, rich flavors, brilliant hues—yep, that’s a wrap!
Allergens
Utensils
Tags
Scallions
2 unit
Lemon
1 unit
Fully Cooked Chicken Breasts
8.6 ounce
Golden Raisins
1 ounce
Red Cabbage and Carrot Mix
4 ounce
Sour Cream
1.5 tablespoon
Mayonnaise
2 tablespoon
Curry Powder
1 tablespoon
Flour Tortillas
2 unit
Olive Oil
1 teaspoon
Sugar
0.5 teaspoon
Salt
Pepper
• Wash and dry produce.
• Trim and thinly slice scallions, separating whites from greens. Halve lemon. Finely dice chicken.
• In a medium bowl, combine raisins, scallion whites, and juice from half the lemon.
• In a second medium bowl, toss cabbage and carrot mix with a drizzle of olive oil. Season with salt and pepper to taste.
• To bowl with raisin mixture, add sour cream, mayonnaise, 1 TBSP curry powder (2 TBSP for 4 servings), and ½ tsp sugar (1 tsp for 4); stir to combine. Stir in chicken and scallion greens. Taste and season with salt and pepper.
• Place tortillas on a clean work surface. Spread chicken salad on the bottom third of each tortilla, leaving a 1-inch border on both sides. Top with as much of the cabbage and carrot slaw as you like. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.
• Halve wraps on a diagonal; divide between plates. Serve with any remaining cabbage and carrot slaw on the side.
610
kcal
Calories
27
g
Fat
6
g
Saturated Fat
60
g
Carbohydrate
19
g
Sugar
4
g
Dietary Fiber
34
g
Protein
110
mg
Cholesterol
1050
mg
Sodium
with Tomato, Garlicky White Sauce, Almonds & Hot Sauce
with Tomato, Garlicky White Sauce, Almonds & Hot Sauce
