Curry-Spiced Chicken Wraps
with Cucumber, Carrot & Apple Slaw
For these speedy wraps, start by sizzling curry-spiced chicken to tender perfection. Slice the chicken up and load it into tortillas along with a tangy-sweet cucumber, carrot, and apple slaw tossed in curry mayo. The result? Crunchy, creamy, and wholesome roll-ups that prove lunch is a meal best served wrapped.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Chicken Cutlets
1 tablespoon
Curry Powder
1 unit
Lemon
1 unit
Mini Cucumber
1 unit
Apple
4 tablespoon
Mayonnaise
(Contains Eggs)
1.5 tablespoon
Sour Cream
(Contains Milk)
4 ounce
Shredded Carrots
4 ounce
Shredded Red Cabbage
2 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
¼ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Pat chicken* dry with paper towels; season all over with half the curry powder (you’ll use the rest in Step 3), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest. TIP: Lower heat and cover with a lid if chicken starts to brown too quickly.
• While chicken cooks, wash and dry produce. • Quarter lemon. Thinly slice cucumber on a diagonal. Halve, core, and thinly slice apple.
• In a large bowl, combine mayonnaise, sour cream, remaining curry powder, ¼ tsp sugar, and juice from half the lemon (½ tsp sugar and all the lemon for 4 servings). Season with salt and pepper.
• To bowl with curry mayo, add cabbage, carrots, cucumber, and apple; toss to combine. Taste and season with salt (we used a big pinch) and pepper.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Thinly slice chicken crosswise. • Place tortillas on a clean work surface. Add chicken and as much slaw as you like to the bottom third of each tortilla. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.
• Halve wraps; divide between plates along with any remaining slaw. Serve with any remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
