Easy to prepare (use leftover chicken breasts!) with a delicious curry flavour, crisp veggies and the sweetness of grapes and apples (or raisins, mango) wrapped in a flour tortilla. A bit messy to eat but the taste makes up for it.

Ingredients –
2 chicken breasts, diced into small bite size pieces
1 onion, diced
2 garlic cloves, crushed
1 tbsp (15 ml) curry, or more, to taste
1 tsp (5 ml) coriander
1/2 tsp (2.5 ml) cumin
kosher salt and pepper, to taste

1 red pepper, diced
1/2 english cucumber, diced
1 cup (250 ml) cilantro, chopped
2 cups (500 ml) lettuce, chopped

3/4 cup (185 ml) of your favourite chutney (optional)
mayonnaise

6 flour tortillas

Preparation –

  1. Sauté chicken over medium heat with onion, garlic, curry, coriander, cumin, salt and pepper. Set aside to cool when cooked.
  2. Prepare veggies as noted.
  3. Lay out tortilla shells and ‘butter’ with mayonnaise.
  4. Layer chicken, veggies, etc. down the centre of the tortilla.
  5. Drizzle some chutney over the filling then roll tortilla, wrapping over the filling and tucking one end up to hold filling in.

Serves 6

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