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Recipe of The Week — Curry Chicken Lettuce Wraps with Homemade Baked Potato Sticks

Curry Chicken Lettuce Wraps with Oven Baked Potato Sticks

Curry Chicken Lettuce Wraps with Oven Baked Potato Sticks


  • 5 potatoes
  • 2 Tbsp olive oil
  •  salt
  • 4 boneless/skinless chicken breasts
  • olive oil
  • 2 tablespoons mayonnaise
  • 1 1/2 teaspoon curry powder
  • 1/2 tsp salt
  • 2 tsp water
  • 3/4 cup red bell pepper, diced
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup golden raisins
  • 2 green onions, chopped, green and white parts
  • 10 large leaves Butter head lettuce



  1. Cut chicken into bite-size pieces. Cook in a small amount of olive oil over medium heat until juices run clear, and chicken is no longer pink. Cool. (This first step can be done up to a day in advance)
  2. Pre-heat oven to 425°. Wash and scrub potatoes. Use a knife or French fry cutter to cut potatoes into uniform size sticks. Rinse in cold water and drain. Toss with 2 Tbsp olive oil and arrange in a single layer on a metal baking sheet. Bake 20 minutes or until done. Sprinkle with salt.
  3. In a large bowl, combine mayonnaise, curry powder, salt and 2 teaspoons of water; whisk well.
  4. Add cooled chicken, bell peppers, almonds, raisins, and green onions. Stir to combine.
  5. Scoop a generous portion of the chicken mixture onto the center of a lettuce leaf and roll up. Repeat. Serve with oven baked potato sticks.