Mango Chicken Salad Wrap
Add to Recipes
Made With Our
Directions
Item No.
130808
Ingredients
- 2 pounds 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
- 6 (8-inch) sandwich wraps
- Baby spinach
Directions
- 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.
- 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.
