Curried Chicken & Mango Wraps

1. 1

   Mix 3/4 cup (175 mL) dressing (or 1 Tbsp.

2. 2

   [15 mL] dressing for trial recipe) and curry powder.

3. 3

   Brush evenly onto chicken.

4. 4

   Refrigerate at least 1 hour and up to 24 hours.

5. 5

   Grill chicken until done (170 degrees F); cool.

6. 6

   Cut into thin strips.

7. 7

   Combine remaining dressing and chutney in large bowl.

8. 8

   Add chicken, fresh mangos and onions; mix lightly.

9. 9

   For each serving: Top 1 tortilla with 1/2 cup (125 mL) spinach and 55 g of the chicken mixture.

10. 10

    Roll up tortilla, tucking in both sides as you roll it to completely enclose filling.

11. 11

    Cut diagonally in half.

No additional tips available.