 | | 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.
- 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.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Container: grill, medium mixing bowl
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 |
| - | | 1/2 lemon - juiced, zested |
| - | | 1 teaspoon sugar |
| - | | 6 tortillas - any variety |
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