Rating: 4 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 7
  • 5 star values: 2

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.

Jeanne Kelley
Recipe by Cooking Light June 2011

Gallery

Credit: Anna Williams; Styling: Pam Morris

Recipe Summary

hands-on:
30 mins
total:
2 hrs 20 mins
Yield:
6 servings (serving size: 1 wrap)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

283 calories; fat 3.9g; saturated fat 0.3g; mono fat 0.4g; poly fat 0.4g; protein 30.8g; carbohydrates 38.4g; fiber 11g; cholesterol 49mg; iron 2.8mg; sodium 732mg; calcium 89mg.
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