Curry chicken salad wraps became one of my favorite lunches after I started looking for new ways to use leftover chicken. Although I already loved a classic Chicken Salad Wrap, I wanted something with a little more flavor, so I added curry powder to the creamy dressing and mixed in sweet grapes, crunchy celery, and almonds. As soon as everything came together, I loved the combination of sweet, savory, creamy, and slightly spiced flavors. Since then, this Curry Chicken Salad Wrap has become an easy option whenever I have cooked chicken waiting in the refrigerator.

These Curry Chicken Salad Wraps combine tender chicken with a creamy curry dressing, fresh vegetables, sweet grapes, and crunchy almonds, all wrapped inside a soft tortilla. Better yet, you can prepare the filling ahead of time and assemble the wraps whenever you're ready to eat. As a result, they're perfect for quick lunches, meal prep, picnics, or an easy dinner. If you enjoy simple chicken meals, you might also like my Chicken Wrap With Avocado Salsa, Chicken Tikka Naan, and Rotisserie Chicken Quesadillas

Why You Will Love This Curry Chicken Salad Wrap

What I love most about this recipe is how much flavor you get without adding a long list of ingredients. While the curry powder brings plenty of warm, savory flavor, the grapes add a little sweetness and the celery and almonds provide plenty of crunch.

Another reason I make these wraps often is how quickly they come together. Since you can use leftover or rotisserie chicken, most of the cooking has already been done for you. Therefore, you can have lunch ready in about 15 minutes.

In addition, this recipe works especially well for meal prep. You can make the curry chicken salad ahead of time and store it in the refrigerator. Then, when you're ready to eat, simply add the filling to a tortilla with fresh lettuce and roll everything together.

Finally, you can easily adjust the ingredients depending on what you have available. For example, you can replace the grapes with chopped apples, use cashews instead of almonds, or add more curry powder for a stronger flavor.

What You Will Need

You'll need a large mixing bowl for combining the chicken salad ingredients. In addition, a sharp knife and cutting board will make chopping the celery, grapes, onion, and cilantro much easier.

You'll also need a spoon or spatula for mixing the filling. Finally, if you're preparing these wraps for packed lunches, parchment paper or foil will help keep everything together until you're ready to eat.

Ingredients

For the Curry Chicken Salad

• 3 cups cooked chicken, shredded or diced
• ½ cup mayonnaise
• ¼ cup plain Greek yogurt
• 1½ teaspoons curry powder
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 2 celery stalks, finely diced
• ¾ cup seedless grapes, halved
• ¼ cup red onion, finely diced
• ⅓ cup sliced almonds
• 2 tablespoons fresh cilantro, chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Wraps

• 4 large flour tortillas
• 2 cups shredded romaine lettuce
• ½ cucumber, thinly sliced
• ½ avocado, sliced, optional

How to Make Curry Chicken Salad Wraps

First, add the mayonnaise, Greek yogurt, curry powder, lemon juice, honey, salt, and black pepper to a large mixing bowl. Then, stir everything together until you have a smooth and creamy dressing.

Next, add the cooked chicken, celery, grapes, red onion, almonds, and cilantro. Gently stir until the dressing evenly coats all the ingredients.

After that, taste the chicken salad and adjust the seasoning if necessary. For instance, you can add a little more curry powder if you want a stronger flavor or another squeeze of lemon if you prefer a brighter taste.

Although you can assemble the wraps immediately, I usually cover the chicken salad and refrigerate it for about 30 minutes first. This way, the flavors have a little extra time to come together.

Once you're ready to assemble the wraps, lay a tortilla on a clean work surface. First, place some shredded lettuce down the center. Then, spoon a generous portion of curry chicken salad over the lettuce.

Next, add the cucumber and avocado if you're using them. Afterward, fold the sides of the tortilla inward and roll it tightly around the filling.

Finally, repeat with the remaining tortillas. Slice each wrap in half and serve immediately, or wrap them securely if you're taking them for lunch.

Tips for the Best Curry Chicken Salad Wrap

For starters, rotisserie chicken is a great shortcut when you don't have leftover cooked chicken. Not only does it save time, but it also makes this recipe easy enough to prepare for lunch at the last minute.

Additionally, add the curry powder gradually if you're unsure how strong you want the flavor. Different curry powder blends vary in intensity, so starting with less makes it easier to adjust.

Meanwhile, make sure the lettuce and cucumber are dry before assembling the wraps. Otherwise, excess moisture can eventually make the tortillas soggy.

Finally, if you're meal prepping, store the chicken salad separately and assemble the wraps when you're ready to eat. As a result, the tortillas and vegetables will stay much fresher.

What to Serve With Curry Chicken Salad Wraps

Because these wraps already combine creamy, crunchy, sweet, and savory flavors, I usually keep the sides fairly simple. For something fresh, try serving them with Mixed Cucumber Salad, Armenian Salad, or Black Beans And Corn Salad.

Alternatively, you can add Blistered Shishito Peppers if you want a warm vegetable on the side. Then, to finish the meal, pour a glass of Peach Mint Iced Tea, Watermelon Lemonade, or Mint Lemonade for something cold and refreshing.

How to Store Curry Chicken Salad

If you have leftover filling, transfer it to an airtight container and keep it in the refrigerator for up to 3 days. However, I recommend storing the tortillas, lettuce, and chicken salad separately whenever possible.

Once you're ready to eat, simply assemble a fresh wrap using the chilled filling. That way, the tortilla stays soft without becoming soggy, while the vegetables keep their fresh texture.