Having wanted to design a recipe for an appetizer that didn’t include seafood, cheese, or deep-frying, I came up with a miniature chicken salad, that is usually served in tiny pastry cups, croustades. I have, on occasion, served it on tortilla chips. I’m not sure when I started making these, but do know that it was many years ago! Perhaps back when Mumbai was still Bombay, maybe the early nineties?
Recently I morphed the idea into wraps for a luncheon I was catering, they were gone in a flash. The flavours work just as well in a bigger format.
If you don’t have leftover cooked chicken to use, do what I do, buy a BBQ chicken from your grocer. Chill it, remove all the skin, fat & bones, and use all of the meat. This way you get a prefect mix of light and dark meat. It tends to be more economical than cooking even inexpensive fryer cuts. One standard BBQ chicken should give you about 650 grams of prepared meat, enough for 6 wraps.
The recipe shows amounts for 6 wraps, just use the appropriate portion if you are doing less. All of the ingredients can be prepared ahead of time, ready for assembly at your convenience.
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¼ c mango chutney
½ c plain Greek yogurt
650 grams of cooked chicken, sliced.
One half of a red pepper
One half of a mango
One half of an English cucumber
Romaine lettuce, about 9 leaves
Six – 10” flour tortilla wraps
Mix the mango chutney with the yogurt.
Stir into the chicken. Let rest while you prepare the other ingredients.
Remove any ribs or seeds from the red pepper. Cut into thin strips. Reserve.
Peel, and thinly slice the mango. Reserve.
Leaving the peel on, cut the cucumber into diagonal slices.
Tear the romaine leaves down each side of the ribs. You’ll be using 3 strips of lettuce per wrap.
Wrap 3 tortillas, at a time, loosely in paper towel. Heat in the microwave on high for 20 – 30 seconds. This makes it much easier to form the wraps, as the tortillas will be softer and more pliable. If they’re too warm, let sit until they’re at room temperature.
Mound 1/6th of the chicken mixture in the center of each wrap.
Top with 5 or 6 slices of mango, and then with 5 or 6 slices of red pepper.
Top this with a similar amount of cucumber, and then with 3 strips of romaine.
Tuck the ends of the wrap over the fillings, and then roll one side up and over the fillings, and continue to roll until the far edge is under the wrap. Let rest to allow the wrap to conform to its new shape.
Cut slightly on the diagonal, and serve.
It is shown here served with some mango and strawberry pieces that have been macerated in a sprinkle of lemon and sugar.
A lovely lunch to include in a picnic, or simply sitting outside on your deck.
For Gluten Free, use white corn tortillas.