THE BUDGET GOURMET

Chicken Curry Wraps with Cashews & Currants

Ingredients:

• 4 cups cooked chicken (or turkey) breast, shredded or chopped coarsely.
• 1 cup mayonnaise or more to taste
• 1 tbs curry powder or to taste
• 1/3 to 1/2 cup cashews
• 1/4 cup currants or raisins, 
• 1 bunch chopped scallions, green and all
• Salt and fresh cracked pepper to taste
• Flat bread, tortillas or lavash. 

Method:

1.Combine all ingredients.
2.Chill for at least one hour or more.
3.Add more mayonnaise if salad appears too dry.
4. Serve in a roll up sandwich (LTO optional) with extra curry mayo for dipping on the side.

Variations:

• Add diced apples, fresh grapes or dry cranberries.
• Add diced avocado, celery, hot or sweet diced pepper.
• Make roll-ups with lettuce leaves.
• Make tramezzinis (see picture below).
• Substitute part or all of the mayo with yogurt or sour cream.
• Cook whole chicken breast, thighs or tenders in skillet with a cup or more of chopped onions. Add 1 can unsweetened coconut milk, yogurt or sour cream. Reduce and add 1tbs. cornstarch diluted in a little water. Add rest of ingredients and simmer until thickened. Serve over brown or jasmine rice. For an alternate version substitute curry powder with Thai curry paste. Ginger, lemon-grass and basil can also be included for a more authentic Thai flavor.

Copyleft (2010) The Budget Gourmet