Curried Chicken & Mango Wraps

Curried Chicken & Mango Wraps
Yield:
24 servings, 1 wrap (235 g) each

Ingredients

Ingredients Weights Measures
Pure Kraft Refrigerated Ranch Dressing, divided 12 oz. [340 g] 1-1/2 cups [375 mL]
curry powder 1-2/3 oz. [24 g] 2 Tbsp. [30 mL]
boneless skinless chicken breasts 4 lb. [2 kg] 12 each
mango chutney, pureed 9 oz. [255 g] 3/4 cup [175 mL]
fresh mangos, peeled, thinly sliced 1 lb. [790 g] 1 qt. [1 L]
green onions, thinly sliced 9 oz. [255 g] 3 cup [750 mL]
large whole wheat tortillas 3 lb. [1.4 kg] 24 each
baby spinach leaves 15 oz. [425 g] 3 qt. [3 L]
Pure Kraft Refrigerated Ranch Dressing, divided 1 oz. [30 g] 2 Tbsp. [30 mL]
curry powder - [2 g] 1/2 tsp.
boneless skinless chicken breasts 6 oz. [175 g] 1 each
mango chutney, pureed 3/4 oz. [20 g] 1 Tbsp. [15 mL]
fresh mangos, peeled, thinly sliced 2-1/4 oz. [65 g] 1/3 cup [75 mL]
green onions, thinly sliced 3/4 oz. [20 g] 1/4 cup [50 mL]
large whole wheat tortillas 4 oz. [120 g] 2 each
baby spinach leaves 1-1/4 oz. [35 g] 1 cup [250 mL]

Directions

Mix 3/4 cup (175 mL) dressing (or 1 Tbsp. [15 mL] dressing for trial recipe) and curry powder. Brush evenly onto chicken. Refrigerate at least 1 hour and up to 24 hours. Grill chicken until done (170ºF); cool. Cut into thin strips.

Combine remaining dressing and chutney in large bowl. Add chicken, fresh mangos and onions; mix lightly.

For each serving: Top 1 tortilla with 1/2 cup (125 mL) spinach and 55 g of the chicken mixture. Roll up tortilla, tucking in both sides as you roll it to completely enclose filling. Cut diagonally in half.

Kraft Kitchens Tips

Variation
Substitute tandoori paste for the curry powder and/or mixed baby salad greens for the spinach.

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