Curried Chicken Wraps a La Barefoot Contessa Ina Garten
These curried chicken wraps, inspired by Barefoot Contessa Ina Garten, are a delightful blend of bold flavors and wholesome ingredients, perfect for a quick lunch or satisfying dinner! Tender oven-roasted chicken breast is seasoned with fragrant curry powder, then combined with a creamy dressing made from Greek yogurt, mayonnaise, lime juice, and a touch of honey for a perfect balance of tang and sweetness. Tossed with crunchy celery, sweet golden raisins, and scallions, this curried chicken salad is layered atop fresh baby spinach and rolled into soft tortilla wraps for a portable, flavor-packed meal. Customize with fresh cilantro for a bright herbal note, and enjoy these wraps fresh or make ahead for on-the-go convenience. With straightforward preparation and vibrant, globally-inspired flavors, this recipe is sure to elevate your wrap game!
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon curry powder
- 0.5 cup plain Greek yogurt
- 0.25 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon honey
- 0.5 cup celery, finely diced
- 2 pieces scallions, thinly sliced
- 0.25 cup golden raisins
- 4 pieces tortilla wraps (large)
- 2 cups baby spinach
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts on a baking sheet. Drizzle with olive oil and season with kosher salt, black pepper, and half of the curry powder (1/2 tablespoon).
Bake the chicken in the preheated oven for 20 minutes, or until the internal temperature reaches 165°F (74°C). Remove from the oven and allow to cool.
While the chicken is cooling, prepare the dressing. In a medium bowl, whisk together the Greek yogurt, mayonnaise, lime juice, honey, and the remaining 1/2 tablespoon of curry powder until smooth and well combined.
Once the chicken is cool enough to handle, chop it into small, bite-sized pieces.
In a large mixing bowl, combine the chopped chicken, diced celery, sliced scallions, and golden raisins. Pour the yogurt dressing over the chicken mixture and toss until evenly coated. Taste and adjust seasoning as needed.
To assemble the wraps, lay a tortilla flat on a clean surface. Place a handful of baby spinach in the center of the tortilla. Scoop about 1/4 of the curried chicken mixture over the spinach.
Sprinkle fresh cilantro (if using) on top, then fold in the sides of the tortilla and roll it up tightly into a wrap.
Repeat with the remaining tortillas and filling. Slice each wrap in half diagonally for easy serving.
Serve immediately or wrap tightly in foil or parchment paper and refrigerate until ready to eat.
Nutrition Facts
Calories |
2340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.7 g | 137% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 4824 mg | 210% | |
| Total Carbohydrate | 196.5 g | 71% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 43.9 g | ||
| Protein | 148.5 g | 297% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 538 mg | 41% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2222 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
