Curried Chicken Salad Wraps

• 4 boneless skinless chicken breast halves
• 1 tablespoon vegetable oil
• 2 tablespoons Dijon mustard
• 2 tablespoons light mayonnaise dressing
• 2 tablespoons light sour cream
• 2 tablespoons honey
• 2 teaspoons curry powder
• 2 teaspoons white wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon black pepper
• 1/2 cup dried cranberries or raisins
• 1/2 cup chopped almonds, toasted
• 1/2 cup sliced scallions
• 6 10-inch whole wheat tortillas
• 2 cups baby spinach

1. Preheat oven to 350F.
2. Rub the chicken breasts with the oil, then season both sides with a little salt and pepper.
3. Place in a shallow baking pan and bake for 15 to 20 minutes or until no longer pink in the center.
4. Set chicken aside to cool.
5. For curry sauce, in a small bowl combine the mustard, mayonnaise dressing, sour cream, honey, curry powder, vinegar, salt, cinnamon, and pepper.
6. Set aside.
7. Cut the chicken breasts into thin strips.
8. In a medium bowl combine the chicken, cranberries, almonds, and scallions.
9. Add the curry sauce to the chicken mixture and mix well.
10. Place about 3/4 cup of the chicken mixture on each tortilla, then top with some of the spinach.
11. Roll up and halve crosswise.

chicken, vegetable oil, mustard, light mayonnaise, light sour cream, honey, curry powder, white wine vinegar, salt, ground cinnamon, black pepper, cranberries, almonds, scallions, whole wheat tortillas, baby spinach

Taken from www.cookstr.com/recipes/curried-chicken-salad-wraps (may not work)