Coronation Chicken Wraps (Curry Chicken Wraps)

When we lived in Oxford, England for a season of time, we would often see Coronation Chicken on the menu at different spots we would eat out, and upon closer examination, it appeared that this Royal British dish was just a delicious version of curry chicken salad we have had before by a much more common name. Apparently coronation chicken was invented by a writer named Constance Spry who also was the founder of the cookery school Le Cordon Bleu, for which she created this lovely dish for the coronation of Queen Elizabeth herself in 1953. Well done, Constance! 

I love cold curry chicken salad, or coronation chicken piled high between two thick fluffy pieces of bread, or served in a warm white flour tortilla, it is just so good, with cooked juicy chicken that has absorbed plenty of favor of ground curry powder, rich mayo, and every bite is downright tasty. 

I don't often cook with straight curry powder, i tend to blend and toast my own spices, but i do love curry powder and have brought a few little yellow tins of it home from England and have collected some from the Indian Market as well. 

I read that the reason why curry powder is used in the original coronation recipe is because it would have been almost impossible to find fresh curry spices in Britain post war. That makes sense.

Anyways, i really do love it and today i made it for lunch using left over chicken my husband had made for Grilled Chicken and Caesar Salad so it was already seasoned and cooked, saving me a little extra time..I just used what i had and these crunchy and bright perfectly flavored coronation wraps were ready in minutes! Allow me to share! this is my version, but we all know now that this recipe has been around for ages. It is just fun to play around with, or just eat in its original form. It's up to you! I also will use any opportunity to feel a little more English, so Coronation Chicken is the name now. there is no other. 

you'll need: 
2 large romaine lettuce pieces 
1 cup cooked white chicken, roughly chopped into smaller pieces 
3/4 cup mayonnaise 
1 tablespoon madras curry powder [or whichever curry powder you have]
1/4 cup coriander, finely chopped 
1/2 cup red onion, finely chopped 
a handful of cashews
a handful of slivered almonds 

in a medium sized bow, mix mayonnaise and curry powder. add in cilantro and onion. 
Drop in chicken and coat it all well. 

Spoon mixture evenly among two romaine wraps. 

Toast nuts over medium heat till fragrant and then generously sprinkle on wraps. 
Feel royal, and enjoy.