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. Continue reading