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Curry Chicken Wraps
3 oz. (85 g) boneless, skinless chicken breast, cooked and shredded
10 oz. (284 mL) tin mushrooms, pieces and stems, no salt, drained
1 large peeled carrot, grated
2 whole green onions, minced
2 T. (25 mL) fresh minced cilantro
1/3 cup (75 mL) plain non fat yogurt
1 to 2 tsp. (5 to 10 mL) curry paste
2 tortilla wraps
2 large leaves curly lettuce


To make tortilla filling, combine chicken, mushrooms, carrot, onions, and cilantro in a bowl and fold together until evenly blended.
Stir yogurt and curry paste together in a small bowl and fold into chicken and mushroom mixture.
Place tortilla wraps side by side on surface.
Line each with lettuce leaves.
Spoon half the chicken filling down the centre of each wrap.
Tuck in ends of wraps then roll up tightly to encase filling

Preparation Time: 15 min. Serves: 2 large wraps
Recipe Origin: United States
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