Curried Chicken Wraps

Curried Chicken Wraps USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
You can use curry powder in a variety of recipes. Here, it adds a wonderful flavor to the familiar wrap.
¼ cup fruit
½ oz eq meat
¾ oz eq grains
Team Nutrition CACFP Easy Recipe Project
2.50 from 2 votes

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Prep Time 1 hour
Cook Time 0 minutes
Total Time 1 hour


  • Wash hands with soap and water for at least 20 seconds.
  • In a large bowl, combine yogurt and curry powder. Stir until well-blended.
  • Using a rubber spatula, fold in chicken, apples, and raisins (see notes).
  • Place ½ cup (#8 scoop) chicken salad in the center of each tortilla. Roll tortillas like a burrito.
  • Place seam-side down on a cutting board and cut in half.
  • Serve 1 half wrap. Serve immediately, or keep cold at 40 °F or lower.


Nutrition Facts
Curried Chicken Wraps USDA Recipe for Child Care Centers
Amount Per Serving 1 half Curried Chicken Wrap
Calories 120 Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 0g0%
Cholesterol 11mg4%
Sodium 164mg7%
Total Carbohydrate 20g7%
Dietary Fiber 2g8%
Total Sugars 8g9%
Protein 6g12%
Calcium 24mg2%
Iron 0mg0%
*Marketing Guide
25 Servings:
Apples, fresh: 1 lb ½ oz
50 Servings:
Apples, fresh: 2 lb 1 oz


  • Contains milk (yogurt) and wheat (tortillas). Tortillas can be a hidden source of common allergens which include, milk, peanuts, tree nuts, eggs, fish,
    shellfish, soy, wheat, and sesame.
  • Choking Prevention: Dried fruit can be a choking risk for children under the
    age of 4.
  • Sesame can appear as an ingredient in foods where it might not be expected
    (tortillas) and may be included in ingredient statements as “spice” or “flavoring.”
  • If preparing in advance, store chicken salad in an airtight container at 40 °F or
    below until ready to assemble wraps.
  • Yogurt must not contain more than 23 grams of total sugar per 6 ounces.
  • The symbol indicates the recipe is whole grain-rich.
  • Creditable grains contribution calculated using the Recipe Analysis Workbook,
    Method A.
Yield / Volume
25 Servings:
4 lb
25 Curried Chicken Wrap halves
50 Servings:
7 lb 15 oz
50 Curried Chicken Wrap halves