Chicken Curry Wraps

Ingredients:

• 3 chicken breast halves (one and a half whole) with bone and skin
• Olive oil
• 1.5 cups mayonnaise
• 1/3 cup dry white wine
• 1/4 cup chutney
• 3 tablespoons curry powder
• 1 cup celery, diced into medium cubes (2 large stalks)
• 1/4 cup chopped green onions (2 green onions)
• 1/4 cup raisins
• 1 cup roasted salted cashews, chopped
• 6 tortillas

Preparation:

1. Preheat oven to 175°C.
2. Place the chicken breasts on a baking sheet and rub the skin with olive oil. Season generously with salt and black pepper. Bake for 35-40 minutes, until the chicken is cooked through. Set aside and let cool enough to handle the breasts. Remove the meat from the bones, discard the skin, and shred the chicken.

3. Refueling:

   
   In a food processor, combine mayonnaise, wine, chutney, curry powder, and 1.5 teaspoons salt. Blend until smooth.
   
4. Toss the chicken with enough of the dressing to coat it well. Add the celery, green onions, and raisins and mix well. Refrigerate for a few hours to allow the flavors to meld. Add the cashews to the chicken and mix well.
5. Place the chicken mixture in the center of each tortilla. Fold the two sides of the tortilla over the filling so they overlap. Roll the tortilla up and cut it in half diagonally.