Curry Chicken Wraps with Nectarine Chutney

Curry Chicken Wraps with Nectarine Chutney Recipe
Photo: Anna Williams; Styling: Pam Morris
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.

Yield:

6 servings (serving size: 1 wrap)
Total time: 2 Hours, 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 2 Hours, 20 Minutes

Nutritional 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

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

Preparation

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.

Note:

Jeanne Kelley,

Cooking Light

June 2011
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