Best 4 Curry Chicken Lettuce Wraps Recipes

**Tantalize your taste buds with our delectable Curry Chicken Lettuce Wraps, a symphony of flavors that will transport you to culinary paradise.**

Indulge in a delightful culinary journey with our Curry Chicken Lettuce Wraps, where succulent chicken marinated in a vibrant blend of aromatic spices and herbs meets the crisp embrace of lettuce leaves. Embark on a taste adventure with our carefully curated collection of recipes, each offering a unique twist on this classic dish. Discover the harmonious balance of zesty ginger, fragrant lemongrass, and creamy coconut milk in our Thai Curry Chicken Lettuce Wraps. Relish the rich and flavorful Indian Curry Chicken Lettuce Wraps, where garam masala and turmeric dance in perfect harmony. For a lighter and refreshing option, try our Vietnamese Curry Chicken Lettuce Wraps, where vibrant herbs and tangy fish sauce create a delightful symphony of flavors. Whichever recipe you choose, prepare to embark on a culinary adventure that will leave your taste buds craving more.

Here are our top 4 tried and tested recipes!

CURRIED CHICKEN SALAD IN LETTUCE CUPS

Curried Chicken Salad in Lettuce Cups image

Provided by Dave Lieberman

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

4 whole chicken thighs
1 lemon, quartered
1/2 bunch cilantro leaves, chopped
1/2 bunch cilantro stems
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1 teaspoon curry powder
1 teaspoon honey
1 teaspoon freshly squeezed lemon juice
3 scallions, thinly sliced
2 stalks celery, thinly sliced
3/4 cup halved seedless red grapes
Butter lettuce leaves, for serving

Steps:

Put the chicken thighs, lemon, cilantro leaves and stems into a skillet or saucepan. Fill with water just to cover the chicken and season generously with salt and pepper. Bring to a boil over medium heat, then reduce the heat to maintain a very gentle simmer. Cook until the chicken is tender and falling from the bones, about 40 to 45 minutes.
Remove the chicken from the poaching liquid and allow to cool. When cool, remove the skin and strip the meat from the bones, discarding the skin and bones. Reserve the meat.
In a bowl, mix together the mayonnaise, curry, honey, and lemon juice. Stir in the scallions, celery, and grapes until combined. Add the cooled chicken meat and toss to combine. Season with salt and pepper, to taste.
Serve heaping portions of the salad in butter lettuce leaves.

CURRIED CHICKEN WRAPS

Curried Chicken Wraps image

Provided by Ina Garten

Time 4h5m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 split (1 1/2 whole) chicken breasts, bone in, skin on
Olive oil
Kosher salt
Freshly ground black pepper
1 1/2 cups good mayonnaise
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Gray's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews, chopped
6 tortillas

Steps:

Preheat the oven to 350 degrees 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. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.
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.
Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.
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. Roll the tortilla from bottom to top, and cut in half diagonally.

CURRY CHICKEN LETTUCE WRAPS

Curry Chicken Lettuce Wraps image

Make and share this Curry Chicken Lettuce Wraps recipe from Food.com.

Provided by Greg Barrow

Categories Lunch/Snacks

Time 10m

Yield 6-12 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup nonfat sour cream
1/4 cup fat-free mayonnaise
1 teaspoon ground curry powder
1 garlic clove, minced
1/4 teaspoon kosher salt
1/2 cup finely diced celery
1 granny smith apple, chopped
1/4 cup finely chopped red onion
2 cups diced cooked chicken
1/2 cup dried sweetened cranberries
12 lettuce leaves, any variety you like
1/4 cup toasted sliced almonds, chopped. (optional)

Steps:

Toss together sour cream, mayo, curry powder, garlic and salt.
Mix in remaining ingredients.
Place a small amount in lettuce leaf.
Top with nuts wrap and serve.

CURRY CHICKEN SALAD WRAPS

Curry Chicken Salad Wraps image

With curry powder and mango chutney, these scrumptious sandwiches offer a twist on traditional chicken salad. The fresh mint leaves and creamy from-scratch dressing make them ideal for a warm night's dinner or a special lunch.-Robyn Cavallaro, Easton, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup finely chopped green onions
2 tablespoons curry powder
1 tablespoon mango chutney
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (9 ounces) ready-to-serve roasted chicken breast strips
1 cup seedless red grapes, halved
1/2 cup julienned carrot
6 tablespoons chopped pecans, toasted
1/4 cup thinly sliced onion
6 lettuce leaves
6 flour tortillas (10 inches), room temperature
24 fresh mint leaves

Steps:

For dressing, in a small bowl, combine the first seven ingredients. Set aside 1-1/2 cups for serving. In a large bowl, combine the chicken, grapes, carrot, pecans and onion. Stir in the remaining dressing. , Place a lettuce leaf on each tortilla; top with 2/3 cup chicken salad and mint leaves. Roll up. Serve with reserved dressing.

Nutrition Facts : Calories 543 calories, Fat 29g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 963mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 9g fiber), Protein 19g protein.

Tips:

Choose boneless, skinless chicken breasts or thighs for the most tender results.
Slice the chicken against the grain to make it more tender.
Use a large skillet or wok to cook the chicken and vegetables so that they have plenty of room to brown.
Don't overcrowd the pan, or the chicken and vegetables will steam instead of brown.
Add the curry paste, ginger, and garlic to the skillet and cook for a few minutes to release their flavors.
Add coconut milk, chicken broth, and soy sauce to the skillet and bring to a simmer.
Add the chicken and vegetables to the skillet and cook until the chicken is cooked through and the vegetables are tender.
Serve the curry chicken over jasmine rice or quinoa.
Garnish with fresh cilantro, peanuts, and lime wedges.

Conclusion:

These curry chicken lettuce wraps are a delicious and healthy meal that can be prepared in under 30 minutes. They are perfect for a quick and easy weeknight dinner. The curry chicken is packed with flavor, and the lettuce wraps are a light and refreshing way to enjoy it. Serve with rice on the side or your favorite veggie noodles. The wraps are also a great way to use up leftover chicken. So next time you have some leftover chicken, try making these curry chicken lettuce wraps. You won't be disappointed!