Curried Chicken Salad Wraps

These are one of the dishes that I am making this year for our Family 4th of July Picnic. I have made them before and they are a real crowd-pleaser so I thought I would share the recipe with anyone who wants to make them for their own event.

Ingredients:
3 whole or 6 split chicken breasts, bone-in, skin on
Olive oil
Kosher Salt and Fresh Ground Pepper
1 1/2 cups mayonnaise
1/3 cup white grape juice
1/4 cup chutney(like Major Grey's)
3 tablespoons curry powder
1 cup chopped celery
1/4 cup chopped scallions
1 cup whole roasted, salted cashews
8 burrito sized flour tortillas

Directions:
Preheat the oven to 350 F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. 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. When it has cooled, remove the meat from the bones, discard the skin, and dice the chicken into large bite-sized pieces.

For the dressing, combine the mayonnaise, grape juice, chutney, curry powder, and 1 1/2 tsp. salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery and scallions and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews.

Fill each tortilla with about a cup of the chicken salad and roll up. Cut up into 2 inch pieces and serve.

Note: To save time you can use pre-cooked rotisserie chicken instead of roasting your own and you can omit the nuts if someone is allergic.