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 Hosted By
DnD |
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Freshly ground black pepper |
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3 tablespoons curry powder |
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1 cup medium-diced celery (2 large stalks) |
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1/4 cup chopped scallions, white and green parts (2 scallions) |
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1 cup whole roasted, salted cashews, chopped |
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Season chicken breasts with salt and pepper then place in a frying pan with a small amound of olive oil and cook until the chicken is just cooked. Set aside until cool enough to handle then shred the chicken in pieces.
For the dressing, combine the yougart, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.
Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.
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