The chicken salad is made with leftover roasted chicken, which means it already has lots of flavor thanks to the roasting. You can substitute with store-bought rotisserie chicken or use our shredded chicken recipe — it is our favorite way to make shredded chicken.
2 cups shredded chicken
1 1/2 teaspoons curry powder or more to taste
2 tablespoons marmalade jam or substitute with mango chutney
1/3 cup mayonnaise or more to taste, see our mayonnaise recipe
1 teaspoon lemon zest
Juice of half a lemon
Salt and fresh ground black pepper
6 asparagus spears
1/4 cup nuts such as pine nuts or sliced almonds
1/4 cup thinly sliced scallions
1/3 cup raisins
6 large tortillas
Lettuce for wraps
Stir mayonnaise, curry powder, marmalade, a pinch of salt, and a few grinds of pepper in the bottom of a large mixing bowl. Stir in the chicken. If the mixture seems dry, add a tablespoon of mayonnaise. Taste the chicken and adjust with more curry powder, salt, and/or pepper.
Bring a small saucepan of salted water to a boil. Prepare a bowl filled with cold water and ice.
Trim about 1/2-inch from the stalky ends and discard. Cut into 1-inch pieces. Add to boiling water and cook until bright green and crisp tender, 1 to 2 minutes. Use a slotted spoon to transfer asparagus to the icy water.
Toast the nuts in a dry skillet over medium heat, shaking frequently, until fragrant, browned, and not burned; about 5 minutes.
Stir the blanched asparagus, toasted nuts, raisins and scallions into the chicken salad. Divide between wraps, add a few leaves of lettuce and tightly wrap up, tucking in the sides as you roll.