Curry Chicken Wraps With Nectarine Chutney

• 1 cup plain fat-free yogurt
• 3 tablespoons curry powder
• 3 tablespoons 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 tablespoons chopped fresh cilantro
• 2 tablespoons 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

1. 1. Combine yogurt, curry, and 1 tablespoon lime juice in a large 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. 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. 3. Preheat grill to medium-high heat.
4. 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. 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.

yogurt, curry powder, lime juice, skinless, cilantro, garlic, nectarines, green onions, mango, fresh cilantro, fresh mint, fresh ginger, ground red pepper, salt, cooking spray, flatbreads, cucumber, arugula, red onion

Taken from www.epicurious.com/recipes/member/views/curry-chicken-wraps-with-nectarine-chutney-50136358 (may not work)