Curried Chicken Wraps

Ingredients

• 6 servings pepper black freshly ground
• 1 cup medium-diced celery (2 large stalks)
• 3  chicken breasts whole split bone in , skin on ()
• 3 tablespoons curry powder 
• 0.3 cup cooking wine dry white
• 6 servings kosher salt 
• 1.5 cups mayonnaise good
• 0.3 cup chutney (recommended: Major Gray's)
• 6 servings olive oil 
• 0.3 cup raisins 
• 1 cup roasted salted whole chopped
• 0.3 cup scallions white green chopped (2 scallions)
• 6  tortillas 

Equipment

• food processor
• bowl
• frying pan
• oven

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. Place the chicken breasts on a sheet pan and rub the skin with olive oil.
4. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.
5. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.
6. For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
7. Combine the chicken with enough dressing to moisten well.
8. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend.
9. Add the cashews to the chicken.
10. Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap.
11. Roll the tortilla from bottom to top, and cut in half diagonally.