Photo: Anna Williams; Styling: Pam Morris
Hands-on Time
30 Mins
Total Time
2 Hours 20 Mins
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.

How to Make It

Step 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.

Step 2

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

Step 3

Preheat grill to medium-high heat.

Step 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.

Step 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.

Ratings & Reviews

littlecookie82's Review

February 17, 2015

coleman's Review

September 07, 2014

werdenka's Review

July 17, 2013
Very Good. I'm Gluten Intolerant, So I Served It Without The Pita Over Spring Greens. Disappeared Quickly.

EllenDeller's Review

July 10, 2013
Spouse and I thought this a delicious recipe. I didn't change anything except that I used a little less curry powder, cooked it in grill pan on the stove, and cut the recipe in half so he could have two and I have one (the way we usually do it as he's athletic and tall). The chutney I purchased didn't' have quite enough heat for us, so we both added a little crushed red--a minced jalapeno might be nice too. By the way, mango chutney has many uses--good as a glaze for salmon or chops, great on sweet potatoes or winter squash. I've even mixed up a bit in egg salad and used it as a topping for chickpea patties. And then, if you like Indian dishes......

burntToast33's Review

June 21, 2013

sakent's Review

July 03, 2012
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.

priyaaa's Review

August 30, 2011
Grilled chicken always turns out too dry (at least with me), but marinating it in yogurt really kept it nice and moist!

jmeleeS's Review

July 21, 2011
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

Yherbeck's Review

June 22, 2011

ChefAmandaLynn's Review

June 03, 2011
Delish, the nectarine chutney could be used atop the chicken on it's own, or even on other grilled meats.