A delightful twist on a classic chicken salad, wrapped in a soft tortilla for a portable and delicious meal.
Fill a pan with water and bring it to a gentle simmer.
Ensure the water is not boiling to keep the chicken tender.
Add the chicken breasts to the pan, cover, and poach for about 12-15 minutes until fully cooked.
Check the chicken's doneness by cutting into the thickest part to ensure it's no longer pink.
Remove the chicken from the pan and let it cool before dicing into small pieces.
Cooling the chicken makes it easier to handle and dice.
In a mixing bowl, combine the diced chicken, chopped apple, sliced green onions, mayonnaise, curry powder, and lemon juice.
Mix gently to avoid mashing the ingredients.
Lay out a tortilla, place a portion of the chicken salad in the center, and wrap tightly.
Fold the sides of the tortilla in before rolling to secure the filling.
Serve the wraps immediately or store them in the refrigerator for up to 24 hours.
Wrap each tortilla in parchment paper to keep them fresh and portable.
