Curried Chicken Salad Wrap

So, if you're looking for a quick dinner idea, or something different to pack for lunch during the week, give these wraps a try.

Yield:

1 sandwich/wrap

Ingredients

1. 6 tablespoons reduced-fat mayonnaise
2. 1/2 teaspoon grated orange rind
3. 1 1/2 teaspoons orange juice
4. 1 teaspoon curry powder
5. 1/2 teaspoon grated peeled fresh ginger
6. 2 1/2 cups diced roasted skinless, boneless chicken breasts (about 3/4 pound)
7. 3/4 cup seedless green grapes, halved
8. 1/4 cup diced dried apricots
9. 1/4 cup thinly sliced green onions
10. 2 tablespoons chopped unsalted cashews
11. 1 tablespoon chopped fresh parsley
12. 4 (6-inch) naan breads
13. 3 cups trimmed watercress
14. 4 tbsp chutney
15. 1 cup cooked rice

Directions

1. Combine first 5 ingredients in a large bowl; stir with a whisk. Add chicken and next 5 ingredients (through parsley) to mayonnaise mixture, tossing to coat.
2. Heat naan according to the package directions, if desired.
3. Spread 1 tablespoon of chutney across one side of your naan/tortilla. Layer on about 1/4 cup cooked rice. Spoon about 3/4 cup chicken mixture onto each naan (or tortilla). Top with 3/4 cup watercress; fold over (or roll up wrap tightly if using tortillas. Cut diagonally in half.)

Notes