Curried chicken salad wraps
- TM31
- TM5
- TM6
- Difficulty Easy
- Active time 10 minutes
- Total time 50 minutes
- Servings 6 portions
- 500 g water
- 500 g skinless chicken thigh fillets, cut into thirds
- 8 sprigs fresh coriander, leaves only
- 2 spring onions/shallots, white part only, cut into thirds
- 50 g toasted pine nuts
- 25 g raisins (optional - see Tips)
- 200 g mayonnaise (see Tips)
- 2 tsp curry powder (see Tips)
- ½ tsp ground turmeric
- ½ tsp salt, for seasoning
- ¼ tsp ground black pepper, for seasoning
- 6 tortillas, low carb or keto wraps of choice (see Tips)
- rocket leaves, to serve
Preparation
- Place water into mixing bowl. Place Varoma dish into position and weigh chicken into it. Secure Varoma lid and steam 25 min/Varoma/speed 2.
- Remove Varoma and transfer cooked chicken to a plate. Set aside to cool for 15 minutes. Meanwhile, discard steaming liquid.
- Place reserved cooled chicken into mixing bowl and shred 10 sec/
/speed 4. Transfer into a bowl and set aside. - Place coriander, spring onions/shallots, pine nuts and raisins (optional) into mixing bowl and chop 3 sec/speed 5.
- Add mayonnaise, curry powder, turmeric, salt, pepper and reserved shredded chicken and mix 20 sec//speed 1. To assemble, top tortillas with shredded chicken mixture and rocket leaves, then roll into wraps.
Tips
- Try these with our Dairy and grain free wraps, search Cookidoo® for the recipe.
- You can easily make your own mayonnaise and curry powder in your Thermomix®, search Cookidoo® for the recipes.
- Substitute chicken thighs with chicken tenderloins, if you prefer.
- Raisins are high in carbs. If following a Keto diet it is recommended that you omit these.
- Store any leftover filling in a sealable container in the refrigerator for up to 3 days.
