Curried Chicken Salad Wraps Recipe

Name: Curried Chicken Salad Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breast halves; 1 tablespoon vegetable oil; 2 tablespoons Dijon mustard; 2 tablespoons light mayonnaise dressing; 2 tablespoons light sour cream; 2 tablespoons honey; 2 teaspoons curry powder; 2 teaspoons white wine vinegar; 1 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon black pepper; 1/2 cup dried cranberries or raisins; 1/2 cup chopped almonds, toasted; 1/2 cup sliced scallions; 6 10-inch whole wheat tortillas; 2 cups baby spinach

Servings: persons

4 boneless skinless chicken breast halves
1 tablespoon vegetable oil
2 tablespoons Dijon mustard
2 tablespoons light mayonnaise dressing
2 tablespoons light sour cream
2 tablespoons honey
2 teaspoons curry powder
2 teaspoons white wine vinegar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/2 cup dried cranberries or raisins
1/2 cup chopped almonds, toasted
1/2 cup sliced scallions
6 10-inch whole wheat tortillas
2 cups baby spinach

1
Preheat oven to 350F.
2
Rub the chicken breasts with the oil, then season both sides with a little salt and pepper.
3
Place in a shallow baking pan and bake for 15 to 20 minutes or until no longer pink in the center.
4
Set chicken aside to cool.
5
For curry sauce, in a small bowl combine the mustard, mayonnaise dressing, sour cream, honey, curry powder, vinegar, salt, cinnamon, and pepper.
6
Set aside.
7
Cut the chicken breasts into thin strips.
8
In a medium bowl combine the chicken, cranberries, almonds, and scallions.
9
Add the curry sauce to the chicken mixture and mix well.
10
Place about 3/4 cup of the chicken mixture on each tortilla, then top with some of the spinach.
11
Roll up and halve crosswise.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 boneless skinless chicken breast halves, 1 tablespoon vegetable oil, 2 tablespoons Dijon mustard, 2 tablespoons light mayonnaise dressing, and more.

Yes, Curried Chicken Salad Wraps falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Curried Chicken Salad Wraps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions