Ww 5 Points Curried Chicken And Mango Wraps Recipes

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CURRIED CHICKEN WRAPS

Provided by Ina Garten

Time 4h5m

Yield 6 servings

Number Of Ingredients 13



Curried Chicken Wraps image

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.

3 split (1 1/2 whole) chicken breasts, bone in, skin on
Olive oil
Kosher salt
Freshly ground black pepper
1 1/2 cups good mayonnaise
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Gray's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews, chopped
6 tortillas

WW 5 POINTS - CURRIED CHICKEN AND MANGO WRAPS

Make and share this Ww 5 Points - Curried Chicken and Mango Wraps recipe from Food.com.

Provided by mariposa13

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10



Ww 5 Points - Curried Chicken and Mango Wraps image

Steps:

  • Cut chicken into 1/4-inch wide slices on a slight diagonal.
  • Heat oil in large nonstick skillet over medium heat.
  • Add onion and cook, stirring occasionally, until softened, about 4 minutes.
  • Add curry powder and coriander, cook, stirring constantly, until fragrant, about 1 minute.
  • Increase heat to medium-high, and add the chicken, salt, and pepper.
  • Cook, stirring occasionally, until chicken is cooked through and most of the liquid evaporates, about 7 minutes.
  • Remove pan from heat, stir in the mango, and let stand 10 min to cool.
  • Spoon half the filling onto each tortilla, top with lettuce, and roll up. Cut each roll in half on slight diagonal.
  • 5 points per serving (1/2 wrap).

Nutrition Facts : Calories 611.1, Fat 10.1, SaturatedFat 2.3, Cholesterol 197.5, Sodium 877.3, Carbohydrate 41.5, Fiber 3.5, Sugar 10, Protein 84

3 -4 lbs boneless skinless chicken breast halves
1 teaspoon canola oil
1 red onion, thinly sliced
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 ripe mango, peeled and cut into 1/2-inch slices
2 large flour tortillas (fat-free)
1/2 cup finely shredded romaine lettuce

MANGO CHICKEN WRAPS

These easy wraps are my go-to recipe when I want to make an exciting sandwich my family will love. The spiced chicken strips taste amazing with the tangy mango sauce.-Jan Warren-Rucker, Clemmons, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 5 servings.

Number Of Ingredients 18



Mango Chicken Wraps image

Steps:

  • In a food processor, combine the mangoes, onion, jalapeno, lime juice and honey. Cover and process until pureed. Stir in cilantro; set aside., In a large skillet, saute the chicken, cumin, garlic powder, chili powder, cayenne and oregano in oil until heated through. Spread mango sauce over tortillas. Layer with chicken, cheese, red pepper, tomatoes and lettuce; roll up.

Nutrition Facts : Calories 476 calories, Fat 18g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1116mg sodium, Carbohydrate 46g carbohydrate (15g sugars, Fiber 5g fiber), Protein 31g protein.

1-1/2 cups chopped peeled mangoes
1/4 cup chopped red onion
1 jalapeno pepper, seeded and chopped
2 tablespoons lime juice
1 teaspoon honey
1/4 cup fresh cilantro leaves
2 packages (6 ounces each) ready-to-use grilled chicken breast strips
1-1/2 teaspoons ground cumin
3/4 teaspoon garlic powder
3/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
Dash dried oregano
4 teaspoons olive oil
5 whole wheat tortillas (8 inches)
3/4 cup shredded Monterey Jack cheese
1 small sweet red pepper, julienned
3/4 cup chopped tomatoes
1 cup torn leaf lettuce

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