curry chicken wraps

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Lunch tends to be a very boring meal in my life.  BF always teases me about how, despite much I enjoy cooking, I refuse to make myself lunch.  I won’t even make myself a sandwich.  Not even when I’m making the BF’s lunch.

During the work week, it’s usually some underwhelming Lean Cuisine, or a sad store-bought salad.  Most of the time I can’t even muster the will to make myself a peanut butter and jelly sandwich.  And we all know how I feel about peanut butter.  On the weekends, I can hear the apprehension in his voice when he asks what we should have for lunch, knowing that I’m going to run down a list of the leftovers we have stashed in the fridge.

Then, in this month’s Bon Appetit, there was a recipe for a curried chicken sandwich.  I don’t know why, maybe it’s because of the BA’s stunning photography, but I just could not shake this chicken recipe from my head.  It planted its little curry seed in my brain and all I could think about was how I needed it in my belly.  STAT.

The original recipe was a little too bready for me, so I ditched the bread for a wrap.  Since I had maybe two of the ingredients required for the slaw, I made something closer to my usual slaw recipe for some crunch.  I added some dried cranberries for a touch of sweetness, but I think you could replace them with some julienned apple.

This chicken would also be great in non-wrap form, with some basmati rice, or even in a salad.  Finally, a decent lunch.

Curry Chicken Wraps

Printer-Friendly Recipe

For the chicken:

  • 4 large wraps
  • 1 pound thin-sliced boneless skinless chicken breast
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ¼ teaspoon pepper
  • ½ teaspoon red pepper flakes (optional)

For the slaw:

  • ½ head red cabbage (or 1 10-oz size bag shredded red cabbage)
  • 1 medium shallot or ½ small red onion, thinly sliced
  • ¼ cup dried cranberries (I think julienned apples would be good here too)
  • 1 Tablespoons mayo, more if desired
  • 1 Tablespoon yogurt or sour cream (or just an extra tablespoon of mayo)
  • 1 ½ teaspoons granulated sugar
  • 1 teaspoon fresh lemon juice (or vinegar, white or apple cider vinegars would work)
  • ¼ teaspoon celery salt
  • Salt and pepper, to taste

1. Combine marinade ingredients (buttermilk through red pepper flakes) in a gallon-size ziploc bag.  Add chicken and toss to cover.  Marinate in refrigerator for at least 2 hours.

2.  While chicken is marinating, make the slaw (I prefer to make mine no more than 1 hour before serving). Whisk all ingredients except cabbage, shallot, and cranberries in a large bowl.  Once combined, add cabbage, shallot, and cranberries; toss to coat.  Add additional mayo if you would like it creamier, salt and pepper to taste.  Cover and refrigerate.

3.  Preheat grill to high heat.  Cook chicken until internal temp reaches 165°F about 4 minutes on each side for thinly-sliced chicken.  Remove from heat and tent with foil to rest until slightly cooled, 5 to 10 minutes.

4.  When ready to serve, slice chicken on the bias.  Spread slaw onto wraps and top with chicken.  Wrap tightly and cut in half.

* I used thin-sliced chicken because, in my head at least, it shouldn’t need to marinate as long as regular chicken breast and I needed to eat this stuff for lunch.  If you use regular chicken breast, make sure to marinate it at least 4 hours. 

curry chicken pin

It’s a Wrap!


Chicken wraps are one of BF’s favorite dishes, so they’re a regular on our dinner table . I had been slacking over the winter since, even though I’m in Arizona, I still like to eat my cold-weather, hearty, wintery foods that I used to eat in Ohio. I like to pretend that 60 degrees is “cold” and eat a nice, warm bowl of chili or soup, but it’s hard not to take advantage of the ability to grill in early March on a warm, sunny day.

chopped veggies to keep my chicken company

These wraps are very versatile, and probably next to impossible to mess up. We used to call them “greek” wraps, even though there’s nothing really “greek” about them. But since we put the chicken in a pita, and usually used hummus and/or tzatziki, and feta- “greek” became the adjective. Call them whatever you want, I call them “tasty.”

Chicken Wraps


  • 2 boneless/skinless chicken breasts, butterfied or sliced into 2 thin pieces each
  • 1 large (or a couple small) lemons
  • ½ tsp each: Turmeric, Oregano, Garlic Powder, and Onion Powder
  • ¼ tsp each: Paprika, Salt and Pepper; Pinch of cayenne (optional)
  • Olive Oil
  • Desired Veggies (I recommend lettuce, red onion, tomato, and cucumber)
  • Optional Sauces (Hummus, Tzatziki, or Pesto)
  • Feta
  • Flour Tortillas

*If you can find them- get the raw tortillas that you cook at home, ‘Tortilla Land’ is usually in the refrigerated section of the grocery store. I think ‘Guerrero’ sells some that aren’t refrigerated and are just hiding amongst the rest of the tortillas)You could also use pocket bread, lavash, or pocket-less pita… all will work equally well.

1. Mix equal parts lemon juice and olive oil & add the rest of the seasonings. Pour into Ziploc bag or glass bowl. Salt and pepper both sides of the chicken, then add to the marinade and toss to coat. Allow to marinate for about 30 minutes.

2. Now is a good time to cook your tortillas and wrap them in foil to stay warm. Also to chop your veggies to desired size and set aside.

3. Grill chicken until thoroughly cooked (since it’s thin, it should only take a couple minutes on each side). Once cooked, set aside and tent with foil to rest.

4. Once chicken is rested, slice or dice to desired size, and fill wrap with chicken, veggies, sauce, and feta cheese. Eat & enjoy!


*Toss the lettuce in vinaigrette for added flavor

*You don’t have to slice your chicken breasts thin, I just prefer to do it so that they both absorb the marinade and cook faster.