Backpacker Magazine – January 2011
Reader Recipe: Chicken Curry Wrap
by: Nicole Margeson
Chicken Curry Wrap (Justin Bailie)
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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READERS COMMENTS
I recommend pan frying the chicken and it's juices first and then adding the ingredients. There's no reason why this great meal has to be cold. Warming the pitas over the fire is also awesome. I also use at least a 1/3 less ranch dressing. That way you'll taste the spices more and the ranch less, which can be overpowering. The meal is great with a cup of mellow soup (e.g., clam chowder, creamy potato) to balance a higher level of spice which I like.
Anybody know how much a foil packet of chicken is? I'd like to replace with canned chicken.
tried this one with a few friends, it was SCRUMTRALESCENT.
I have been looking for a few years for chicken pouches, too. Finally found them in the canned chicken aisle at a Raleys supermarket. On another blog folks were saying you can get them at Walmart or off Amazon. Can't wait to try this recipe with my newly found chicken pouch! :)
Where can you get this foil pack of chicken at?
made this today for lunch to try out before bringing it on a trip and it was delicious! thanks for sharing it!
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