Curry chicken wraps with mango chutney

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

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This lunchtime wrap is lovely and loaded with curry-spiked chicken. What makes this recipe great is the savoury Kewpie mayo and sweetened with mango chutney, it’s a wonderful combination. Prepare chicken the night before to make assembly quick up lunchtime.

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Ingredients

2 (5-ounce) boneless, skinless chicken breasts

2 teaspoons madras curry paste

1 tablespoon plain yogurt

1 tablespoon fresh lemon juice

Sea salt and freshly ground pepper, to season

4 (4-inch) flour tortilla wrappers

Mango chutney, store bought

Japanese kewpie mayonnaise (or regular)

½ small red onion, thinly sliced

1 cup baby spinach leaves

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Preparation

Preheat oven to 350°F.

Cut chicken into strips and place in Ziploc bag. In small bowl, combine curry paste, yogurt, lemon juice, salt and pepper, and pour into same Ziploc bag. Toss well to coat chicken and chill 30 minutes.

To cook, place chicken on parchment-lined baking sheet and broil 2 to 3 minutes per side or until no longer pink. Remove from oven and cool.

To assemble, spread wrap with chutney and mayonnaise, top with 3 chicken strips, red onion and spinach leaves; roll tightly. Repeat with remaining wrappers. Serves 4.

Note: Chicken can be prepared a day ahead. Wrap just before serving.