Curried Chicken & Mango Wraps

• 1-1/2 cups Pure Kraft Refrigerated Ranch Dressing, divided
• 2 Tbsp. curry powder
• 12 each boneless skinless chicken breasts
• 3/4 cup mango chutney, pureed
• 1 qt. fresh mangos, peeled, thinly sliced
• 3 cup green onions, thinly sliced
• 24 each large whole wheat tortillas
• 3 qt. baby spinach leaves

1. Mix 3/4 cup (175 mL) dressing (or 1 Tbsp.
2. 15 mL dressing for trial recipe) and curry powder.
3. Brush evenly onto chicken.
4. Refrigerate at least 1 hour and up to 24 hours.
5. Grill chicken until done (170 degrees F); cool.
6. Cut into thin strips.
7. Combine remaining dressing and chutney in large bowl.
8. Add chicken, fresh mangos and onions; mix lightly.
9. For each serving: Top 1 tortilla with 1/2 cup (125 mL) spinach and 55 g of the chicken mixture.
10. Roll up tortilla, tucking in both sides as you roll it to completely enclose filling.
11. Cut diagonally in half.

dressing, curry powder, chicken breasts, mango, fresh mangos, green onions, whole wheat tortillas, baby spinach leaves

Taken from www.kraftrecipes.com/recipes/curried-chicken-mango-wraps-121763.aspx (may not work)