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

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources