Curry Chicken Salad Wraps

http://www.tasteofhome.com/recipes/curry-chicken-salad-wraps

With curry powder and mango chutney, these scrumptious sandwiches offer a twist on traditional chicken salad. The fresh mint leaves and creamy from-scratch dressing make them ideal for a warm night’s dinner or a special lunch. –Robyn Cavallaro, Easton, Pennsylvania

TOTAL TIME: Prep/Total Time: 25 minutes.

YIELD: 6 servings

Ingredients

· 1/2 cup mayonnaise

· 1/2 cup sour cream

· 1/4 cup finely chopped green onions

· 2 tablespoons curry powder

· 1 tablespoon mango chutney

· 1/2 teaspoon salt

· 1/2 teaspoon pepper

· 1 package (9 ounces) ready-to-serve roasted chicken breast strips

· 1 cup seedless red grapes, halved

· 1/2 cup julienned carrot

· 6 tablespoons chopped pecans, toasted

· 1/4 cup thinly sliced onion

· 6 lettuce leaves

· 6 flour tortillas (10 inches), room temperature

· 24 fresh mint leaves

Directions

· 1. For dressing, in a small bowl, combine the first seven ingredients. Set aside 1-1/2 cups for serving. In a large bowl, combine the chicken, grapes, carrot, pecans and onion. Stir in the remaining dressing.

· 2. Place a lettuce leaf on each tortilla; top with 2/3 cup chicken salad and mint leaves. Roll up. Serve with reserved dressing. Yield: 6 servings.