Curry Chicken Wraps with Nectarine Chutney

I used peaches. Very simple, and lovely. Would be a good lunch for company. Much can be prepared and ready to assemble when guests are ready to eat.

Delish, the nectarine chutney could be used atop the chicken on it's own, or even on other grilled meats.

I enjoyed this recipe, but my husband most assuredly did not. He thought it messy to eat, the chicken stuck to his grill, and I think he was overwhelmed by the curry flavor (it tended to mask all other ingredients in this recipe). The chicken was very moist, but I did have to agree that the curry flavor overpowered all other ingredients in this recipe. I was disappointed that so many choice ingredients were drowned out by that one spice (I even used less than the recipe called for). Plus, I was fairly annoyed that Cooking Light decided to use yet another expensive (mango cutney) specialty ingredient of which there are no other uses than this recipe. Especially if a recipe doesn't turn out for you and isn't something you would ever make again; you are left with a waste. I decided to skip the "special ingredient" this time and omitted the cutney. I'm very glad I did because, while I think this recipe has potential, it's just not a keeper for us, and I won't be trying again

Grilled chicken always turns out too dry (at least with me), but marinating it in yogurt really kept it nice and moist!

I made a bunch of variations, but the end product was delicious. I made this a salad on a bed of arugula instead of a wrap, and I omitted the chutney and mint, because of the expense and how little I would use them. I also cooked the chicken on the stove in a little EVOO instead of on the grill. I will definitely make this again.