Mango Chicken Salad Wraps
Ingredients
2 lbs.
bone-in chicken breasts
½ tsp.
kosher salt, plus more for seasoning chicken
½ tsp.
freshly ground Kowalski's Black Peppercorns, plus more for seasoning chicken
½ cup
Stonewall Kitchen Mango Chutney
½ cup
chopped celery
⅓ cup
mayonnaise
¼ cup
golden raisins
¼ cup
dried cranberries
¼ cup
chopped red bell pepper
2 tbsp.
chopped pecans
½ tsp.
curry powder
6
(8") sandwich wraps
- baby spinach, to taste
Directions
- Preheat oven to 350°.
- Place chicken on a rimmed baking sheet lined with foil; sprinkle with salt and pepper.
- Roast in preheated oven, covered with foil, until chicken is cooked through and juices run clear (40-50 min.).
- Remove from oven; let cool. Shred chicken.
- In a large mixing bowl, combine shredded chicken with chutney, celery, mayo, dried fruit, bell pepper, pecans, curry powder, ½ tsp. salt and ½ tsp. black pepper.
- Place a generous scoop of chicken salad in the center of each wrap; top with spinach.
- Fold in edges and roll up; serve chilled.
Find It!
- Find Stonewall Kitchen products in the Deli Department. Selection and availability vary by market.
