A delightful twist on a classic chicken wrap, featuring a creamy spiced dressing and crunchy toppings.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking of the chicken.
Place the chicken breasts on a baking sheet and drizzle with olive oil. Season with salt and pepper.
Use parchment paper on the baking sheet for easy cleanup.
Bake the chicken in the preheated oven for 25-30 minutes, or until fully cooked. Let it cool slightly, then shred into bite-sized pieces.
Check the internal temperature of the chicken to ensure it's cooked through.
In a mixing bowl, combine mayonnaise, chutney, and curry powder. Mix until smooth.
Adjust the curry powder to your taste preference.
Add the shredded chicken, celery, scallions, and cashews to the dressing. Mix well to coat evenly.
Chill the mixture for an hour for enhanced flavor.
Place a portion of the chicken salad in the center of each tortilla. Fold and roll to form wraps.
Warm the tortillas slightly to make them more pliable.
Cut the wraps diagonally and serve immediately.
Serve with a side of fresh salad or chips for a complete meal.
