Total Time
51mins
Prep 45 mins
Cook 6 mins

A low-fat chicken salad wrap

Ingredients Nutrition

Directions

  1. In a bowl, combine ½ cup yogurt and curry powder; add the chicken breast strips; stir again to combine.
  2. Marinate for 30 minutes at room temperature.
  3. Preheat a lightly oiled stove-top grill pan over high heat; grill the chicken breasts, turning once, about 3 minutes on each side until just cooked through.
  4. Salt the chicken, then combine it with the remaining ¼ cup yogurt, mango, onion, and hot sauce; salt again if necessary.
  5. To assemble: heat tortillas just until warm and pliable; spread 1 teaspoon chutney evenly onto each tortilla.
  6. Top each with 2 lettuce leaves and a quarter of the chicken mixture in a thick horizontal strip across the bottom third of the tortilla, making sure the ingredients don’t touch the edges.
  7. Fold in both sides, then roll the wrap away from you; complete the wraps with the remaining ingredients; cut in half on the bias and serve immediately.

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