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.
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
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
How to Make It
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.
Combine remaining 2 tablespoons lime juice, nectarines, and next 6 ingredients (through red pepper) in a bowl; toss gently. Cover and set aside.
Preheat grill to medium-high heat.
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.
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.