Chicken Curry Wraps

Source:  Better Recipes
Link:  http://chicken.betterrecipes.com/chicken-curry-wraps.html

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Serves 4

Ingredients:

½ cup

Light Mayonnaise

2 Tbsp

Nonfat Plain Yogurt

¼ cup

Lime Juice

¼ cup

Apricot Preserves

1 Tbsp

or More Curry Powder

½ tsp

Salt

⅛ tsp

Black Pepper

½ cup

Peeled, seeded, chopped cucumber

¼ cup

Thinly Sliced Celery

3 Tbsp

Golden Raisins

¼ cup

Chopped Fresh Italian Flat Leaf Parsley or Cilantro

½ cup

Dry Roasted Almonds, chopped

1½ cups

Shredded Cooked Chicken

4

Whole Wheat Tortillas

Directions:

Whisk first 7 ingredients in small bowl until smooth and pour over the remaining ingredients except tortillas. Cover and let sit in fridge for at least 30 minutes to develop flavors. Divide mixture evenly among 4 tortillas, spreading from center out and leaving outside edges open to within an inch or so of edge. Fold sides of tortillas in toward center, then roll up from bottom to form a closed sandwich wrap. Set each tortilla on a piece of aluminum foil and fold sides of foil towards center, then roll up from bottom as you did for tortilla, enclosing wrap in foil. If wraps will be eaten within the hour, cut them on the diagonal through foil and place cut side up in appropriate container. (Try buying Chinese take-out containers from your local Chinese restaurant.) Otherwise, bring a knife to the picnic to cut sandwiches on site. The foil makes a convenient holder for the wrap and can be peeled away as the wrap is eaten.

Helpful Tips:

Whole, slivered or sliced almonds can be roasted in a fry pan over medium heat for about 5-10 minutes, or until browned and aromatic (no oil is needed). Rotisserie chicken purchased from your local deli or food store is great for this recipe.