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Curried Chicken Salad Wraps

Brian and I decided to stay home for Easter and also decided on a less than traditional lunch and dinner menu. We headed to the market with no real plan (which is completely unlike my list driven self) and decided to the let the ingredients guide us. We picked up shrimp, rotisserie chicken, fresh jalapenos, and lots of cilantro. Due to not having a list, I forgot jam, raspberries and yogurt.

After assessing the ingredients the refrigerator, we decided lunch would include Curried Chicken Wraps stuffed with a bunch of fresh veggies and grapes. For dinner, we whipped up grilled shrimp, cilantro rice and asparagus. Definitely not your traditional Honey Baked Ham and deviled eggs, but delicious in their own right.

With the help of a store bought rotisserie chicken, these Curried Chicken Wraps couldn’t have been easier. I added in celery for crunch, red pepper for color and grapes for sweetness. Rolled up with lettuce, cilantro and Colby-Jack Cheese, we couldn’t have asked for a tastier Easter lunch. Although I did kinda miss the deviled eggs!

Curried Chicken Salad Wraps


1/4 cup light mayonnaise
1/2 tsp. curry powder
2 cups chopped cooked chicken
1/2 cup grapes, sliced in half
1/4 cup finely chopped red bell pepper
1 stalk celery, finely chopped
2 tablespoons chopped cilantro
salt and pepper to taste
2 slices Sargento® Reduced Fat Colby-Jack Cheese
2 (7 to 8-inch) flavored wraps or flour tortillas


1. Combine mayonnaise and curry powder in medium bowl; mix well. Add chicken, grapes, red bell pepper, celery, and cilantro. Fold ingredients to combine. Salt and pepper to taste.

2. Arrange lettuces and cheese over wraps; spoon chicken over cheese and roll up.


- adapted from Sargento

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Disclosure: This post is sponsored by Sargento; however, the opinions expressed are my own.