Creamy Curried Chicken Salad Wraps with Golden Raisins and Carrots

These curried chicken salad wraps are a delightful blend of creamy, crunchy and sweet flavors. Tender cooked chicken is mixed with a tangy sour cream and mayo dressing, seasoned with curry powder and studded with golden raisins for a pop of sweetness. Shredded carrots add color and crunch, while scallions bring a fresh bite.

Wrapped in soft flour tortillas, this quick lunch comes together in just 10 minutes. It’s perfect for meal prep or a speedy weekday meal. The golden hue and rich flavors make it feel special without the fuss.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Fully Cooked Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Zest and juice the lemon. Thinly slice the scallions, separating white and green parts. Shred the cooked chicken breasts with two forks or dice into small pieces.
2. In a medium bowl, combine the sour cream, mayonnaise, curry powder, sugar, half the lemon juice and a pinch of salt. Whisk until smooth.
3. Add the shredded chicken, golden raisins, sliced scallion whites and half the shredded carrots to the dressing. Stir until everything is well coated.
4. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side or microwave between damp paper towels for 15 seconds.
5. Divide the chicken salad evenly between the tortillas. Top with the remaining shredded carrots and scallion greens. Fold in the sides, then roll up tightly. Cut in half and serve.
6. Optional: drizzle with a little extra lemon juice before serving.

Recipe Tips

FAQ

Can I use rotisserie chicken instead of fully cooked chicken breasts?

Yes, rotisserie chicken works great. Just shred the meat and skip the cooking step.

How do I store leftover chicken salad wraps?

Store the filling and tortillas separately in the fridge. Assemble just before eating to keep the wraps from getting soggy.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free tortillas or serve the chicken salad over lettuce cups.