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Ingredients
1/2 cup mayonnaise best quality such as Hellmann’s or Duke’s
1/2 cup sour cream
1 tbsp. curry powder
1 1/2 tbsps. honey
1 1/2 tbsps. fresh lime juice from 1 lime
3/4 tsp. salt
4 1/2 cups cooked shredded chicken (use store-bought rotisserie chicken)
3 large stalks celery diced
1 cup seedless grapes halved
3 scallions, light and dark green parts, finely sliced
Pinch cayenne pepper (optional)
2/3 cup salted cashews
Wrap
Large flour tortillas
Ripe tomatoes, sliced in half-moons
Several romaine lettuce leaves
Instructions
In a large bowl, whisk together the mayonnaise, sour cream, curry powder, honey, lime juice, and salt.
To the dressing, add the chicken, celery, grapes and scallions. Toss well to combine, then taste and adjust seasoning, adding the cayenne pepper, if desired.
Right before serving, stir in the cashews (adding them at the last minute ensures they stay crunchy).
If making wraps, hold off on adding the cashews.
In the center of a large flour tortilla, spoon about ½-¾ cup of the curried chicken salad horizontally, leaving 2 inches on either side.
Sprinkle on several salted cashews, then shingle the tomato half-moon slices over the chicken salad.
Lay 1-2 lettuce leaves on top. Then fold both sides of the tortilla over the chicken salad. Fold the bottom portion of the tortilla over the center and then proceed to tightly roll it up from the bottom.
Slice the wrap in half and serve with more grapes.