with Golden Raisins & Shredded Carrots
This lunch is (quite literally) gold! A mix of sour cream, mayo, and curry spices coat chicken and golden raisins in creamy, golden-hued flavor. The chicken salad is then stuffed inside steamy tortillas and topped with shredded carrots for even more crunch and color. Glorious texture, rich flavors, brilliant hues—yep, that’s a solid (gold) wrap!
Allergens
Utensils
Tags
Scallions
2 unit
Lemon
1 unit
Fully Cooked Chicken Breasts
9 ounce
Golden Raisins
1 ounce
Shredded Carrots
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 carrots with a drizzle of olive oil and a pinch of salt and pepper.
• To bowl with raisin mixture, add sour cream, mayonnaise, 1 1⁄4 tsp curry powder (2 tsp for 4 servings), and 1⁄2 tsp sugar (3⁄4 tsp for 4); stir to combine. Stir in chicken and scallion greens. Taste and season with salt and pepper. TIP: Add more curry powder if you like a stronger flavor!
• 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 many carrots 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 carrots on the side.
610
kcal
Calories
27
g
Fat
7
g
Saturated Fat
60
g
Carbohydrate
19
g
Sugar
5
g
Dietary Fiber
35
g
Protein
110
mg
Cholesterol
1100
mg
Sodium
