Cooking With Dough

Curry Chicken Wrap with Apricot Aioli

   My Curry Chicken Salad recipe is one of my weekday favorites! Being a mom of a toddler leaves me with very little time to make myself lunch (as all you moms know all the sudden its 6pm and you haven’t eaten yet!!) So I like to make this curry salad at the beginning of the week so I can easily grab a few bites here and there or make a wrap if I’m on the go! It’s also great just over salad greens if your watching your carb in take. If I am making it for company I like to spruce it up with my apricot dipping sauce, the combination of the deep curry flavor with the sweet and tangy apricot aioli is to die for!



1 precooked rotisserie chicken, cut into cubes (you can also bake your own chicken breasts)

Half a celery stalk, diced

1 half Fuji apple, diced

1 tbsp. shallot, finely diced

¼ cup raisins

½ cup cashews, roughly chopped

1 ½ tsp. curry powder

1 pinch cayenne pepper

Salt and pepper, to taste

1/3 cup mayo

Package of whole-wheat tortillas

1 cup mixed salad greens

Apricot Aioli:

½ cup apricot preserves

¼ cup mayo

2 tbsp. Dijon mustard

salt and pepper, to taste


In a medium bowl mix together apricot preserves, mayo, and Dijon mustard. Season with salt and pepper and give aioli a final stir and set aside.

In a large bowl, add in cubed chicken, celery, apples, shallots, raisins, cashews, and mayo; mix them all together. Sprinkle in curry powder, cayenne, salt, and pepper. Mix until all spices have been well incorporated.

Heat tortillas in the microwave for 10 seconds so they are more pliable and easier to fold. Once heated, spread a layer of the apricot aioli on a tortilla, sprinkle some of the salad greens on top of the aioli. Top salad greens with a decent helping of curry chicken salad. Fold sides of the tortilla towards the center and roll forward (a classic burrito fold) make as many warps as desired slice them in half and enjoy!