Chicken Curry In-a-Hurry Snacker

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
36

Eastern and Western flavors meld in this light, creamy chicken curry salad wrapped in a whole-wheat flour tortilla. Recipe features tender chicken breast, curry mayonnaise, raisins, almonds, crisp lettuce and Uncle Ben’s® naturel™ Wild Red Wholegrain Blend.

Ingredients

1 qt (4 cups) Water
1½ tbsp. Butter
2 tsp. Salt
1 lb. Uncle Ben’s® naturel™ Wild Red Wholegrain Blend
2 cups Mayonnaise
½ cup Curry powder
1 tbsp. Salt, kosher
1 cup Scallions, white and green parts, chopped
1 cup Raisins (preferably golden), plumped in hot water for 2 minutes
1½ cups Almonds, slivered, toasted
8 cups (approx. 4 lbs) Chicken breast, boneless, skinless, cooked, cubed 1/2”
36 Whole wheat flour tortillas, 8”
2¼ cups Major Grey’s chutney, solids chopped
36 Romaine lettuce leaves, stem ends trimmed, 7” long

Steps

1. Bring water to boil. Add butter, salt, and rice; stir.

2. Cover tightly and simmer (over low heat) until most of the water is absorbed (about 20-25 minutes).

3. Transfer to a sheet pan and cool. Reserve chilled.

4. Combine mayonnaise, curry powder, salt, scallions, raisins and almonds.

5. Add chicken and stir to coat with curry mayonnaise. May be held refrigerated for up to 24 hours.

6. To assemble wrap, lay tortilla on a flat work surface. Spread 1 tablespoon chutney over the entire wrap.

7. Lay 1 lettuce leaf on tortilla, with the tip of the leaf touching the edge of the tortilla that is farthest from you. The edge of the tortilla closest to you should remain uncovered.

8. Spread ¼ cup chicken curry mixture in center of lettuce. Top with ¼ cup of Uncle Ben’s® naturel™ Wild Red Wholegrain Blend.

9. Fold the bottom, uncovered edge of the tortilla towards the center of the tortilla and over the filling. Fold the left and right sides of the tortilla towards the center of the tortilla until they overlap over the filling. The chutney should hold the wrap together.

Additional Tips

Additional Tips

  • Serve individual wrap as a grab-and-go item for eating on the run.
  • For a light meal, pair one wrap with a seasonal fruit salad or soup.
  • Commercially prepared chutney makes an excellent condiment on the side.

More From FoodService Director

Managing Your Business
steam table server

Over the past five years, this column has kept me current on topics ranging from culinary techniques to HR policies to pest control. As a culinary and hospitality educator, one of the things I really value about my work with Restaurant Business , FoodService Director's sister publication, is that it broadens my knowledge base so I have more answers in the classroom.

But part of being a good professor is being smart enough to say, “I have no clue, but I know who will.” When it comes to equipment engineering, I’m lucky if I can find the “on” switch.

Fortunately, I have James...

Industry News & Opinion

HMSHost has partnered with golf tournament organizer PGA Tour to open a new PGA Tour Grill location in El Paso International Airport in El Paso, Texas.

The grill aims to promote an active lifestyle through healthy food options outside of traditional airport fare, and appeals to golf fans with flat-screen TVs dedicated to golf tournaments and related programming.

“The new PGA Tour Grill is a perfect addition to the El Paso International Airport as it brings a new and refreshing menu,” Monica Lombrana, director of aviation at El Paso International Airport, said in a statement...

Industry News & Opinion

K-12 foodservice participating in federal nutrition programs soon could fall into some extra cheese. The U.S. Department of Agriculture is set to buy 11 million pounds of cheese to raise plummeting prices, the result of a dairy glut. The acquired product will be distributed to federal nutrition programs, which might include WIC, SNAP and Child Nutrition Programs, and food banks.

The purchase falls short of a call from Congress, unions, special interest groups and commodity organizations for a $150 million buyout of dairy assets to mitigate the 35% drop in dairy revenues—a 30-year...

Ideas and Innovation
cardboard takeout box

The death knell keeps ringing for polystyrene containers. A story Monday in the Chicago Tribune reports that a man who provided free recycling for the foam products in 10 area communities is shutting down his services, citing expense and logistical difficulties, and leaving few options for diverting the material from landfills.

“From a business perspective, there is no market for [recycled polystyrene foam]. It's difficult to sell,” Beth Lang, facilities and general services manager at the Recycling Drop-Off Center in Naperville, Ill., told the Tribune. “The second reason, and more...

FSD Resources