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After an extensive review and verification that UNCLE BEN'S® INFUSED® Rice Products meet the highest quality standards of Mars Food US products, all 5- and 25-pound wholesale bags of INFUSED® Rice Products will be available beginning on April 7, 2014.

Out of an abundance of caution, Mars Foodservices US voluntarily removed the products from the marketplace in February 2014.

Through new modified processes, we have implemented comprehensive technical and operational corrections, including increased quality checks, product analysis and rigorous sampling before the release of these products.

Our No. 1 goal is to provide our customers and consumers with the highest quality rice products possible and we have worked closely with the FDA to resolve this issue.

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Chicken Curry In-a-Hurry Snacker

Eastern and Western flavors meld in a light, creamy chicken curry salad wrapped in a whole wheat flour tortilla. This convenient hand-held snack is packed with tender chunks of chicken breast, creamy curry mayonnaise, plump raisins, toasted slivered almonds, crisp romaine lettuce and Uncle Ben’s® naturel™ Wild Red Wholegrain Blend.

Yield: 36 Servings

Ingredients

  • 1 qt (4 cups) Water
  • 1½ tbsp. Butter
  • 2 tsp. Salt
  • 1 lb. Uncle Ben’s® naturel™ Wild Red Wholegrain Blend
  • 2 cups Mayonnaise
  • ½ cup Curry powder
  • 1 tbsp. Salt, kosher
  • 1 cup Scallions, white and green parts, chopped
  • 1 cup Raisins (preferably golden), plumped in hot water for 2 minutes
  • 1½ cups Almonds, slivered, toasted
  • 8 cups (approx. 4 lbs) Chicken breast, boneless, skinless, cooked, cubed 1/2”
  • 36 Whole wheat flour tortillas, 8”
  • 2¼ cups Major Grey’s chutney, solids chopped
  • 36 Romaine lettuce leaves, stem ends trimmed, 7” long

Directions

  1. Bring water to boil.  Add butter, salt, and rice; stir.
  2. Cover tightly and simmer (over low heat) until most of the water is absorbed (about 20-25 minutes).
  3. Transfer to a sheet pan and cool. Reserve chilled.
  4. Combine mayonnaise, curry powder, salt, scallions, raisins and almonds.
  5. Add chicken and stir to coat with curry mayonnaise.  May be held refrigerated for up to 24 hours.
  6. To assemble wrap, lay tortilla on a flat work surface. Spread 1 tablespoon chutney over the entire wrap.
  7. Lay 1 lettuce leaf on tortilla, with the tip of the leaf touching the edge of the tortilla that is farthest from you.  The edge of the tortilla closest to you should remain uncovered.
  8. Spread ¼ cup chicken curry mixture in center of lettuce. Top with ¼ cup of Uncle Ben’s® naturel™ Wild Red Wholegrain Blend.
  9. Fold the bottom, uncovered edge of the tortilla towards the center of the tortilla and over the filling.  Fold the left and right sides of the tortilla towards the center of the tortilla until they overlap over the filling. The chutney should hold the wrap together.

Serving Suggestions

  • Serve individual wrap as a grab-and-go item for eating on the run.
  • For a light meal, pair one wrap with a seasonal fruit salad or soup.
  • Commercially prepared chutney makes an excellent condiment on the side.
(Please note: These recipes are written in foodservice quantities. Recipes for home cooks can be found at www.unclebens.com.)