Backpacker Magazine – January 2011

Reader Recipe: Chicken Curry Wrap

Overall top-scorer: This wallet-saver meal is super easy to make but packs dynamite flavor.

by: Nicole Margeson

Tags:
• Skills
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• Food & nutrition
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• Recipes
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• Trail chef
|

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Chef Nicole Margeson, Denver, CO
Cooking secret “Rehydrated meals often become mushy, but a handful of nuts will add crunch as well as nutrition.”

1 foil packet chicken
1 2.5-ounce-packet shelf-stable ranch dressing (such as Hidden Valley’s six-pack cups)
1⁄8 cup raisins
1⁄8 cup cashews (salted or unsalted)
1/2 tablespoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon kosher salt (can omit with salted cashews)
1/8 teaspoon freshly ground black pepper
2 tortillas or pitas

At home
Put everything, except the chicken and dressing, in a quart-size zip-top bag.

In camp
Empty chicken packet and ranch cup into the zip-top bag and mix thoroughly. Scoop mixture onto tortillas and roll up (or stuff into pitas), and chow down. Serves 2.



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