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Curried chicken salad wraps

  • Difficulty Easy
  • Active time 10 minutes
  • Total time 50 minutes
  • Servings 6 portions
  • 500 g water
  • 500 g skinless chicken thigh fillets, cut into thirds
  • 8 sprigs fresh coriander, leaves only
  • 2 spring onions/shallots, white part only, cut into thirds
  • 50 g toasted pine nuts
  • 25 g raisins (optional - see Tips)
  • 200 g mayonnaise (see Tips)
  • 2 tsp curry powder (see Tips)
  • ½ tsp ground turmeric
  • ½ tsp salt, for seasoning
  • ¼ tsp ground black pepper, for seasoning
  • 6 tortillas, low carb or keto wraps of choice (see Tips)
  • rocket leaves, to serve

    Preparation

    1. Place water into mixing bowl. Place Varoma dish into position and weigh chicken into it. Secure Varoma lid and steam 25 min/Varoma/speed 2.
    2. Remove Varoma and transfer cooked chicken to a plate. Set aside to cool for 15 minutes. Meanwhile, discard steaming liquid.
    3. Place reserved cooled chicken into mixing bowl and shred 10 sec//speed 4. Transfer into a bowl and set aside.
    4. Place coriander, spring onions/shallots, pine nuts and raisins (optional) into mixing bowl and chop 3 sec/speed 5.
    5. Add mayonnaise, curry powder, turmeric, salt, pepper and reserved shredded chicken and mix 20 sec//speed 1. To assemble, top tortillas with shredded chicken mixture and rocket leaves, then roll into wraps.

    Tips

    • Try these with our Dairy and grain free wraps, search Cookidoo® for the recipe.
    • You can easily make your own mayonnaise and curry powder in your Thermomix®, search Cookidoo® for the recipes.
    • Substitute chicken thighs with chicken tenderloins, if you prefer.
    • Raisins are high in carbs. If following a Keto diet it is recommended that you omit these.
    • Store any leftover filling in a sealable container in the refrigerator for up to 3 days.

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