Grilled Mandarin Curry Chicken Wraps Prep Time: 20 minutes Cook Time: 10 minutes Servings: 6 Serving Size: 1 Ingredients - 3 boneless, skinless, chicken breasts - salt and pepper - 1 cup mayonnaise - non-fat - 1/2 cup mayonnaise - 1/3 cup chicken stock - or vegetable stock - 1/4 cup sweet mango chutney or Major Grey's Chutney - 3 tablespoons curry powder - 3 stalks celery - chopped - 4 scallions - green onions, green and white parts, chopped - 1/3 cup craisins - can mandarin oranges - drained and chopped - 1 cup pine nuts or pumpkin seeds, toasted	1

	- 1/2 lemon - juiced, zested - 1 teaspoon sugar - 6 tortillas - any variety    Talk about flavorful! This terrific curried chicken filling, wrapped in a tortilla, is loaded with tasty ingredients and pleasing textures that make an outstanding non-traditional sandwich.   Directions Season chicken breasts with salt and pepper. Place on grill rack over medium heat. Cook until no longer pink in center, about 7 minutes each side, depending on thickness. Remove from grill, cool, and then slice into thin bite size pieces. Place in mixing bowl. For dressing: combine the two types of mayonnaise, stock, mango chutney, curry powder, lemon juice and zest, and sugar. Mix thoroughly. Pour about half of the dressing over chicken, mix to combine. You will not use all the dressing. Refrigerate remaining dressing and use on sandwiches and salads. To chicken, add celery, green onions, craisins, and mandarin oranges. Mix all together. Refrigerate for at least 2 hours for flavors to blend. When ready to serve, add cashews.	2

	Fill the center of tortillas with chicken mixture, about 3/4 cup, depending on size of tortillas. Fold 1 side, then ends, then other side of tortilla.	3