Combine the mayo, chutney, curry powder, and lime juice in a bowl. Mix this with the shredded cabbage and carrots.

Season the chicken with salt & pepper and blend with the cabbage/carrot mixture. Set aside (refrigerated) for 30 minutes to let the flavors meld.

The tortillas should be at room temp or slightly warm. They will crack easily if you try to roll them when cold. On each tortilla lay a line of spinach leaves, each slightly overlapping the other. The line should be slightly to one side rather than down the center.

Place a line of the slaw/chicken mixture on top of the spinach leaves and carefully roll the tortilla up. Cut each roll diagonally into two parts. Serve on a bit of lettuce, perhaps topped with a curl of carrot as garnish.

Makes 8 wraps. Each one (81g) containing an estimated:

Cals: 116, FatCals: 42, Total Fat: 5g

SatFat: 1g, PolyFat: 1g, MonoFat: 1g

Chol: 18mg, Na: 320mg, K: 112mg

TotCarbs: 15g, Fiber: 8g, Sugars: 4g

NetCarbs: 7g, Protein: 10g

Lower Carb Idea: Replace the tortillas with large Bibb lettuce leaves.