Curry Chicken Wraps with Nectarine Chutney

Ingredients

• 1.5 cups baby arugula loosely packed
• 10  cilantro sprigs 
• 3 inch cucumber 
• 3 tablespoons curry powder 
• 1 cup yogurt plain fat-free
• 2 tablespoons cilantro leaves fresh chopped
• 1 tablespoon ginger fresh grated peeled
• 2 tablespoons mint leaves fresh chopped
• 6  garlic cloves crushed
• 0.8 cup green onions finely sliced
• 0.3 teaspoon ground pepper red
• 3 tablespoons juice of lime divided
• 0.3 cup mango chutney 
• 2 cups nectarines chopped
• 1 cup onion red vertically sliced
• 0.5 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless
• 11.4 ounce flatbreads light whole-wheat (such as Flatout)

Equipment

• bowl
• grill
• ziploc bags

Directions

1. Combine yogurt, curry, and 1 tablespoon lime juice in a large heavy-duty zip-top plastic bag; squeeze bag to mix.
2. Cut 3 shallow slits in each chicken breast.
3. Add chicken, cilantro sprigs, and garlic to bag, squeezing to coat chicken. Seal and marinate in the refrigerator for 2 hours, turning occasionally.
4. Combine remaining 2 tablespoons lime juice, nectarines, and next 6 ingredients (through red pepper) in a bowl; toss gently. Cover and set aside.
5. Preheat grill to medium-high heat.
6. Remove chicken from bag; discard marinade.
7. Sprinkle chicken with salt; place chicken on grill rack coated with cooking spray. Cover and grill for 4 minutes on each side or until chicken is done.
8. Let stand 5 minutes.
9. Cut chicken across the grain into thin slices.
10. Place 1/3 cup nectarine chutney in center of each flatbread. Divide chicken evenly among flatbreads. Top each with 4 cucumber slices, 1/4 cup arugula, and about 2 1/2 tablespoons red onion; roll up.
11. Cut each wrap in half diagonally.