Madras Double-Mango Chicken Wrap

A low-fat chicken salad wrap

• Ready In: 51 mins
• Serves: 4

Ingredients

• 3⁄4 cup plain low-fat yogurt
• 4  teaspoons curry powder
• 3  boneless skinless chicken breast halves, each sliced into 4 long strips
•  salt
• 1  mango, peeled, pitted, and cubed
• 4  slices red onions
• 2  teaspoons  hot sauce
• 4  large burrito-size flour tortillas
• 4  teaspoons mango chutney
• 8  leaves green leaf lettuce

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.