Categories: Chicken, Mediterranean, Sandwiches

Ingredients

• 1/3 cup plain fat-free yogurt
• 1 tablespoons curry powder
• 1 tablespoons lime juice, divided
• 1 (6-ounce) skinless, boneless chicken breast halves
• 3 cilantro sprigs
• 2 garlic cloves, crushed
• 2/3 cups chopped nectarines
• 1/4 cup finely sliced green onions
• 1/8 cup mango chutney
• 1 tablespoons chopped fresh cilantro
• 1 tablespoons chopped fresh mint
• 1/3 tablespoon grated peeled fresh ginger
• 1/8 teaspoon ground red pepper
• 1/6 teaspoon salt
• Cooking spray
• 2 (1.9-ounce) light whole-wheat flatbreads (such as Flatout)
• 8 (1/8-inch-thick) slices cucumber
• 1/2 cups loosely packed baby arugula
• 1/3 cup vertically sliced red onion

Directions

1. Combine yogurt, curry, and 1 tablespoon lime juice in a large heavy-duty zip-top plastic bag; squeeze bag to mix. Cut 3 shallow slits in each chicken breast. Add chicken, cilantro sprigs, and garlic to bag, squeezing to coat chicken. Seal and marinate in the refrigerator for 2 hours, turning occasionally.

2. Combine remaining 2 tablespoons lime juice, nectarines, and next 6 ingredients (through red pepper) in a bowl; toss gently. Cover and set aside.

3. Preheat grill to medium-high heat.

4. Remove chicken from bag; discard marinade. 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. Let stand 5 minutes. Cut chicken across the grain into thin slices.

5. 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. Cut each wrap in half diagonally.

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