Curry Chicken Wrap

By brian w – ON
Curry Chicken Wrap
  • Prep Time: 10
  • Total Time: 10
  • Servings: 2

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About this Recipe

Taking some curry chicken, rice and yogurt and placing it a tortilla, makes for a different and delicious way to eat one of my favorite meals. I make this chicken tortilla when I have leftover curry chicken that I’ve stored in the freezer. For the rice, I use a mix of Basmati and Black (Forbidden) rice.


2 Dempster's® Bakery Tortillas Original
2 cups Curry chicken
.5 cups Yogurt plain
1 cup Rice (favorite kind-cooked)


Heat up your favorite East Indian curry chicken. Take two tortillas out of the package and put them on plates. Spread a bit of yogurt out on each tortilla (keeping it toward the center). Sprinkle some cooked rice on top next. Then add on the hot curry chicken in a straight line through the center. Fold up the tortillas and heat in the microwave for one minute each.

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