Ingredients Weight Measure
Basmati rice, cooked 30 oz. 6 cups
Plain yogurt 24 oz. 3 cups
Raisins 6 oz. 1-1/2 cups
Curry powder 3 oz. 3/4 cup, divided
TABASCO® brand Original Red Sauce 14 oz. 1-3/4 cups, divided
Red onions, sliced 1/4" thick 12 oz. 1-1/2 cups
Chicken breasts, boneless, skinless, 4 oz. ea. 36 oz. 9 ea.
Flour tortilla, 12", grilled 12 ea.


  1. To prepare the curry-rice mixture, combine rice, yogurt, raisins, 2 Tbsp. curry powder and 3/4 cup TABASCO® Sauce. Cover and refrigerate until needed.
  2. Marinate onions for 15 minutes in 8 oz. TABASCO® Sauce. Drain TABASCO® Sauce and sauté the onions in a preheated pan for 10 minutes or until cooked through. Hold warm.
  3. Rub each chicken breast with 1 Tbsp. curry powder and 2 Tbsp. Original TABASCO® Pepper Sauce. Grill and cut into 1/4" strips. Hold warm.
  4. For each serving, cover 3/4 of one flour tortilla with 3/4 cup curry-rice mixture. Top with 3 oz. chicken and 1 oz. onions. Roll up tightly, ending with the uncovered portion of the tortilla.

Yield: 12 servings