Curried Chicken Meatball Wraps Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add chicken; mix lightly but thoroughly. With wet hands, shape mixture into 24 balls (about 1-1/4-in.)., Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 17-20 minutes or until cooked through., In a small bowl, mix sauce ingredients. To serve, place 2 teaspoons sauce and 1 meatball in each lettuce leaf; top with remaining ingredients.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and coat with cooking spray.
• Mix ground chicken, bread crumbs, olive oil, onion, ginger paste, garlic, curry powder, salt, and pepper together in a bowl until thoroughly combined. Roll mixture into thirty 1-inch balls and place on the prepared baking sheet.
• Bake in the preheated oven until cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add onions, garlic, and ginger paste; saute until onions become soft, about 5 minutes. Add sugar, garam masala, cumin, ginger, curry powder, cinnamon, chicken bouillon, paprika, cayenne, turmeric, onion powder, and salt; stir to combine. Stir in tomato sauce, diced tomatoes, heavy cream, and water. Cook until warmed through, about 5 minutes. Add butter and stir to melt.
• Cook sauce over medium-low heat for 30 minutes. Stir cooked meatballs into the sauce.

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.
• Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.

Steps:

• In a large bowl, combine the first 7 ingredients. Add chicken; mix lightly but thoroughly (mixture will be soft). With wet hands, shape mixture into 24 balls (about 1-1/4-in.). Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meatballs in batches; remove and keep warm. Add 1 cup water to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Place trivet insert in pressure cooker. Place meatballs on trivet, overlapping if needed. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure., In a small bowl, mix sauce ingredients. To serve, place 2 teaspoons sauce and 1 meatball in each lettuce leaf; top with remaining ingredients. If desired, serve with additional minced fresh cilantro.

Steps:

• Preheat the oven to 350ºF.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil.
• Sprinkle liberally with salt and pepper.
• Roast for 35 to 40 minutes, until the chicken is just cooked.
• Set aside until cool enough to handle.
• Remove the meat from the bones, discard the skin, and shred the chicken in pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder(** use a little at at time!), and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade.
• Process until smooth.
• Combine the chicken with enough dressing to moisten well.
• Add the celery, scallions, and raisins, and mix well.
• Refrigerate for a few hours to allow the flavors to blend.
• Add the cashews to the chicken.
• Fill the center of each tortilla with the chicken mixture.
• Fold the 2 sides of the tortilla over the filling so that the sides overlap.
• Roll the tortilla from bottom to top, and cut in half diagonally.
• Enjoy!

Steps:

• at least 2 hours ahead, or up to the night before you plan to grill the chicken, prepare the marinade, massage into chicken and refrigerate (turn once or twice during marinating time to make sure all parts of chicken get a good soaking.
• when ready to grill, drain the marinade and let chicken sit uncovered for about 20 minutes.
• heat BBQ to medium heat.
• just before grilling brush chicken with melted butter.
• grill uncovered 10-12 minutes.
• after cooked and cooled for a few minutes chop/shred chicken and make wraps with tortillas/pita/naan.

Steps:

• Heat oil in a skillet over medium heat. Add chicken, lime juice, and salt; cook and stir until chicken is no longer pink, 7 to 10 minutes. Remove from the heat.
• Add apple, cranberries, almonds, and green onions to the chicken.
• Mix mayonnaise and curry powder together in a large bowl. Add to chicken mixture and stir to coat. Transfer to the refrigerator until flavors have blended together, at least 1 hour, or overnight for more flavor.
• Spoon chilled chicken salad into individual lettuce leaves. Wrap and eat with your fingers.