Curried Chicken Pineapple Wraps
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 30 min
- Cost
- $20.00
- Nutrition
- 570 cal · 41g protein
- high-protein
🍳 2 pans · Picky-eater safe bet: a plain tortilla
Curried Chicken Pineapple Wraps is a weeknight dinner that serves 4 and is on the table in about 40 minutes, for around $20 in groceries. You'll need 2 pans, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Eggs · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless skinless chicken breasts
- 2 cups fresh pineapple chunks
- 8 count dried apricots
- ¼ cup apple cider vinegar
- 2 tsp brown sugar
- 1 tsp curry powder
- 4 count large flour tortillas
- 5 oz spring mix
- 2 tbsp mayonnaise
- 1 bunch cilantro
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- For the chutney, chop the pineapple and apricots small. Simmer them in a small pot with the vinegar, brown sugar, curry powder, a pinch of salt, and 1/4 cup water for 10-12 minutes, stirring often, until thick and jammy.
- Meanwhile, pound the chicken to an even thickness and season with salt and pepper.
- Heat the oil in a large skillet over medium-high and cook the chicken (in two batches if it will not fit in one layer) 5-6 minutes per side until it reaches 165°F. Rest 5 minutes, then slice.
- Warm the tortillas in a dry pan or the microwave. Spread each with a little mayonnaise, then add greens, chicken, chutney, and cilantro leaves. Roll up tightly and cut in half.
- Set some plain sliced chicken aside for picky eaters.
- Make ahead: cook the chutney up to 3 days early and keep it covered in the fridge.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 41 g
- Carbohydrates
- 56 g
- Fiber
- 6 g
- Sugar
- 24 g
- Fat
- 15 g
- Saturated fat
- 3 g
- Sodium
- 1,020 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: D. L. Samuels / Unsplash