Difficulty: Easy - for beginners
1 cup plain fat-free yogurt
3 tablespoons curry powder
3 tablespoons lime juice, divided
4 skinless, boneless chicken breast halves
10 cilantro sprigs
6 garlic cloves, crushed
2 cups chopped nectarines
3/4 cup finely sliced green onions
1/3 cup mango chutney
2 tablespoons chopped cilantro
2 tablespoons chopped fresh mint (I left this out)
1 tablespoon peeled grated ginger
1/4 teaspoon ground red pepper (adds a kick, but not overpowering)
1/2 teaspoon salt
6 whole wheat flatbreads
24 slices cucumber
1/2 cups loosely packed baby arugula (I left this out)
1 cup vertically sliced red onion
Combine yogurt, curry, and 1 tablespoon lime juice in a large zip-top bag; squeeze bag to mix. Cut three 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 two hours, turning occasionally.
Combine remaining lime juice, nectarines, and next six ingredients (through red pepper in a bowl; toss gently. Cover and set aside.
Preheat grill to medium-high heat.
Remove chicken from bag; discard marinade. Sprinkle with salt. Place chicken on grill wrap coated with cooking spray. Cover and grill for four minutes on each side or until chicken is done. Let rest for five minutes. Cut chicken across the grain into thin slices.
Place 1/3 cup nectarine chutney in center of each flatbread. Divide chicken evenly among flatbreads. Top each with the cucumbers, arugula, an red onion; roll up. Cut each wrap in half diagonally.