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Curry Chicken Wraps with Nectarine Chutney

Photo: Anna Williams; Styling: Pam Morris
Hands-on time 30 mins
Total time 2 hrs, 20 mins
Yield 6 servings (serving size: 1 wrap)
Add a bit of exotic flavor to a basic grilled chicken wrap by marinating the chicken in a yogurt-curry mixture and topping the chicken with mango chutney, ginger, and fresh mint.

Ingredients

  • 1 cup plain fat-free yogurt
  • 3 tablespoons curry powder
  • 3 tablespoons lime juice, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 10 cilantro sprigs
  • 6 garlic cloves, crushed
  • 2 cups chopped nectarines
  • 3/4 cup finely sliced green onions
  • 1/3 cup mango chutney
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon grated peeled fresh ginger
  • 1/4 teaspoon ground red pepper
  • 1/2 teaspoon salt
  • Cooking spray
  • 6 (1.9-ounce) light whole-wheat flatbreads (such as Flatout)
  • 24 (1/8-inch-thick) slices cucumber
  • 1 1/2 cups loosely packed baby arugula
  • 1 cup vertically sliced red onion

Nutrition Information

  • calories 283
  • fat 3.9 g
  • satfat 0.3 g
  • monofat 0.4 g
  • polyfat 0.4 g
  • protein 30.8 g
  • carbohydrate 38.4 g
  • fiber 11 g
  • cholesterol 49 mg
  • iron 2.8 mg
  • sodium 732 mg
  • calcium 89 mg

How to Make It

  1. Combine yogurt, curry, and 1 tablespoon lime juice in a large heavy-duty zip-top plastic bag; squeeze bag to mix. Cut 3 shallow slits in each chicken breast. Add chicken, cilantro sprigs, and garlic to bag, squeezing to coat chicken. Seal and marinate in the refrigerator for 2 hours, turning occasionally.

  2. Combine remaining 2 tablespoons lime juice, nectarines, and next 6 ingredients (through red pepper) in a bowl; toss gently. Cover and set aside.

  3. Preheat grill to medium-high heat.

  4. Remove chicken from bag; discard marinade. Sprinkle chicken with salt; place chicken on grill rack coated with cooking spray. Cover and grill for 4 minutes on each side or until chicken is done. Let stand 5 minutes. Cut chicken across the grain into thin slices.

  5. Place 1/3 cup nectarine chutney in center of each flatbread. Divide chicken evenly among flatbreads. Top each with 4 cucumber slices, 1/4 cup arugula, and about 2 1/2 tablespoons red onion; roll up. Cut each wrap in half diagonally.