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Mango Chicken Salad Wrap View Larger

Mango Chicken Salad Wrap


  • 2 lbs. bone in chicken
  • 2 tablespoons pecans, chopped
  • 1/4 cup golden raisins
  • 1/4 cup dried cranberries
  • 1/3 cup mayonnaise
  • 1/2 teaspoon curry powder
  • 1/4 cup red bell pepper, chopped
  • 1/2 cup celery, chopped
  • 1/2 teaspoon each salt and pepper
  • 1/2 cup Stonewall Kitchen Mango Chutney or Peach Chutney
  • 6 8-inch sandwich wraps
  • baby spinach


  1. Preheat oven to 350 degree F. Line baking sheet with aluminum foil. Place chicken pieces on sheet and sprinkle with salt and pepper. Cover with foil and bake 40-50 minutes until chicken is cooked and the juices run clear. Cool, then shred chicken.
  2. Combine chicken with remaining ingredients except the spinach and wraps, mix well. Place a generous scoop of chicken salad in the center of the wrap. Top with baby spinach. Fold in the edges and roll up. Repeat with the remaining wraps. Serve chilled.

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In Stock

Mango Chutney
Mango Chutney Item: 130808 $6.50


In Stock

Peach Chutney
Peach Chutney Item: 130823 $6.50