Curry Chicken Wraps with Nectarine-Chutney

Ready in 2 hours

Indian spices pair well with the tangy nectarines in this recipe. If you don't have nectarines, peaches also go great.

Top-ranked recipe named "Curry Chicken Wraps with Nectarine-Chutney"


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1 cup Plain fat-free yogurt
3 tablespoon Curry powder
3 tablespoon Lime juice; , divided
4 (6-ounce) Skinless, boneless chicken breast halves
10 Cilantro sprigs
6 Garlic cloves; , crushed
2 cups Chopped nectarines
3/4 cup Finely sliced green onions
1/3 cup Mango chutney
2 tablespoon Chopped fresh cilantro leaves
2 tablespoon Chopped fresh mint
1 tablespoon Grated peeled fresh ginger
1/4 teaspoon Ground red pepper
1/2 teaspoon Salt
Cooking spray
6 (1.9-ounce) Light whole-wheat flatbreads (such as Flatout)
24 (1/8-inch-thick) Slices cucumber
1 1/2 cups loosely packed baby arugula
1 cup Vertically sliced red onion

Original recipe makes 6 Servings



1) Combine yogurt, curry, and 1 tablespoon lime juice in a 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.

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

3) Preheat grill to medium-high heat.

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.

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.


Added on Award Medal
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