Chicken Curry Mayo Wraps

4 People
20 min.
easy

Filled with shredded chicken, a tasty curry mayo sauce and crunchy salad, these wholesome wraps are perfect for your lunchbox. Or a quick mid-week dinner! Mixing Rajah Medium Curry Powder into the mayo is what makes this recipe so irresistible.

Tips

This is a delicious way to use up leftover chicken from dinner the night before. Simply use two forks to shred your chicken perfectly.

Crunchy veggies add texture and flavour to the wraps, not to mention nutritional value.

Make the mayo sauce ahead of time to let the flavour develop even more!

Ingredients

Curry mayo sauce

180 ml (¾ cup) creamy mayonnaise
15 ml (3 tsp) Rajah medium curry powder
7.5 ml (1½ tsp) garlic paste
7.5 ml (1½ tsp) lime juice
1.25 ml (¼ tsp) fine salt

Chicken wraps

3 cups shredded cooked chicken (500 g chicken fillets if cooking from scratch)
½ small red onion, thinly sliced
4 large wraps of your choice
50 g lettuce and rocket mix
80 g julienne carrots
60 g julienne beetroot
15 g fresh coriander

Cooking Method

To make the curry mayo, place the mayonnaise, Rajah Curry Powder, garlic, lime juice, and salt in a mixing bowl. Mix well to combine.
Add the chicken to the mayo sauce and toss together well. Refrigerate until needed.
Soak the red onion in ice water for 5 minutes. Drain well.
Warm the wraps on a dry frying pan for 10-15 seconds per side. Put each wrap on a plate.
Divide the lettuce and rocket mix, carrots, and beetroot between the wraps, arranging down the middle of each wrap.
Top with chicken mayo, red onion, and coriander.
Roll up and serve immediately.