Grilled Chicken and Chutney Wrap

Grilled Chicken and Chutney Wrap
Servings: 8 Prep 15 mins Grill 8 mins to 10 mins

Ingredients

  • 1 cup frozen peas, unthawed
  • 1 cup instant rice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 pound boneless, skinned chicken breasts
  • 1/4 tablespoon tomato chutney or any spicy chutney
  • 1/2 cup low-fat sour cream
  • 2 tablespoons low-fat milk (1 percent)
  • 2 tablespoons water
  • 4 low-fat spinach tortillas
  • 4 low-fat flour tortillas (8-inch)

Make It

1. Prepare grill or heat broiler. In medium-size saucepan, bring 1 cup water and frozen peas to boiling. Add rice; cover and remove from heat. Let stand for 5 minutes.

2. Mix 1/2 teaspoon cumin, chili powder, salt, pepper and oil in small bowl. Rub onto both sides of the chicken.

3. Grill or broil chicken 5 inches from heat 4 to 5 minutes per side or until cooked through.

4. Mix chutney, sour cream, remaining cumin, milk and water in bowl.

5. Cut chicken into 1/2-inch chunks. Add to rice. Stir in chutney sauce.

6. Heat tortillas according to package directions. Measure 1/2 to 3/4 cup filling onto each tortilla. Roll up.