A Grab-and-Go Sandwich Using Last Night's Chicken Curry

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On some days, assembling rice meals is impossible to squeeze into a hectic schedule. Thus, your best bet to keep your family’s bellies full is to prep quick hearty sandwiches. Sammies are ultra-reliable, grab-and-go treats you can stuff with whatever ingredients you have on hand. You can even fill them with viands sitting in your fridge – think adobo, inasal, or chicken curry.

Here’s one example that proves how easy it is to whip up leftover ulam subs. This creative take on a chicken sandwich features familiar spices you might not have imagined in a tortilla roll. Try making this simple yet satisfying baon  recipe that won't have you missing rice!

How to Make a Chicken Curry Sandwich

Two servings of chicken curry sandwich wraps

Sandwich wraps are a terrific vehicle to use up those leftovers. You just need to heat them, separate the meat from the sauce, and then chop or shred your protein into bite-sized chunks. Match them with fresh vegetables and a creamy dressing to make them feel – and taste – brand new. Are you ready to roll? 

Ingredients

  • 1 pc flour or whole wheat tortilla wrapper
  • ¼ cup Lady’ Choice Chicken Spread
  • 4 pcs lollo rosso lettuce
  • shredded or chopped chicken curry
  • ¼ cup tomato strips
  • ¼ cup cucumber strips

Method

  1. Lay tortilla wrapper on a clean surface. Spread Lady's Choice Chicken Spread on top. 
  2. Fill the bottom half with lettuce, chicken, tomatoes, and cucumbers. Fold tortilla over and roll to seal. 
  3. Toast wrap on a griddle or pan until lightly browned. 

The easiest chicken curry

Even without the extra ulam, you can still enjoy this wrap when the craving hits. Whip up the easiest curry using four ingredients.  

Ingredients

  • 1 pc chicken breast fillet
  • ¼ tsp curry powder
  • ¼ tsp cumin powder
  • ¼ cup yogurt

Method

  1. Combine all ingredients in a bowl; mix well to coat the chicken.
  2. Pan-fry or grill the fillet until cooked through. Slice into bite-sized cubes.

Homemade flour tortillas

Did you know you can make flour tortillas from scratch? Try it as a bonding activity with the kids one weekend!

Ingredients

  • 2 cups all-purpose flour
  • ½ tsp salt
  • ¾ cup water
  • 3 tbsp olive oil

Method

  1. Whisk flour and salt in a bowl. Stir in water and oil. 
  2. Transfer dough to a floured surface and knead 10 to 12 times until smooth. Add a little flour or water if needed. Let rest for 10 minutes.
  3. Divide dough into 8 equal portions. On a lightly floured surface, roll each piece into a 7-inch circle.
  4. Cook in a preheated skillet or cast-iron pan for 1 minute per side. Let cool and store properly.

Tortilla Storing and Warming Tips

A stack of flour tortillas on a round wooden serving plate

Whether homemade or store-bought, your wrappers require proper storage. You can keep corn tortillas for up to 10 days at room temperature. It's about a week for ready-made flour or wheat varieties. But for fresh ones, you need to use them within three days. If you want to keep them longer, make sure you refrigerate or freeze them immediately.

How to refrigerate tortillas?

Refrigerate your tortillas if you plan to consume them within two weeks. Store them in resealable storage bags or containers and keep them in the coldest part of your fridge.  

How to freeze wrappers? 

If you have excess tortillas, the best way to prolong their shelf life (up to eight months!) is to freeze them. To store your wraps, stack them between wax paper squares before placing them in resealable bags. The wax paper makes separating frozen tortillas easier and prevents each piece from sticking together. 

How to properly warm tortillas?

Reheating refrigerated or frozen wraps is a straightforward task. All you need is a little heat to make your tortillas pliable again. Here are several ways to warm them up: 

  • Microwave: Place four to five tortillas on a plate and cover the stack with a damp paper towel. Warm for 30 seconds. Repeat in batches until you have enough. 
  • Oven: Preheat a toaster oven to 350°F (180°C). Wrap four to five tortillas in aluminum foil and heat for 15 minutes. 
  • Stovetop: Heat a skillet over medium flame. Warm each wrap for one minute. Fill and serve immediately.

This spice-infused chicken curry wrap is worth trying if you want to jazz up your typical sandwiches. Pack it for your family’s lunch on the busiest days of the week. You can even pair it with a quick fruit salad for a colorful surprise. Enjoy!

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