Madras Double-Mango Chicken Wrap

• 34 cup plain low-fat yogurt
• 4 teaspoons curry powder
• 3 boneless skinless chicken breast halves, each sliced into 4 long strips
• salt
• 1 mango, peeled, pitted, and cubed
• 4 slices red onions
• 2 teaspoons hot sauce
• 4 large burrito-size flour tortillas
• 4 teaspoons mango chutney
• 8 leaves green leaf lettuce

1. In a bowl, combine 1/2 cup yogurt and curry powder; add the chicken breast strips; stir again to combine.
2. Marinate for 30 minutes at room temperature.
3. Preheat a lightly oiled stove-top grill pan over high heat; grill the chicken breasts, turning once, about 3 minutes on each side until just cooked through.
4. Salt the chicken, then combine it with the remaining 1/4 cup yogurt, mango, onion, and hot sauce; salt again if necessary.
5. To assemble: heat tortillas just until warm and pliable; spread 1 teaspoon chutney evenly onto each tortilla.
6. Top each with 2 lettuce leaves and a quarter of the chicken mixture in a thick horizontal strip across the bottom third of the tortilla, making sure the ingredients dont touch the edges.
7. Fold in both sides, then roll the wrap away from you; complete the wraps with the remaining ingredients; cut in half on the bias and serve immediately.

yogurt, curry powder, chicken breast halves, salt, mango, red onions, hot sauce, flour tortillas, mango

Taken from www.food.com/recipe/madras-double-mango-chicken-wrap-188469 (may not work)