RECIPE FROM "SANDY'S
Malaysian Curried Chicken Wraps
Here's just the thing for a busy evening of soccer games and school meetings. Toss together the filling in the morning, cover and refrigerate. That evening, you'll have a fast-to-assemble, delicious dinner that you can grab and go.
1/3 cup light mayonnaise dressing
2 tablespoons plain fat-free or low-fat yogurt, or light dairy sour cream
1 tablespoon chutney
1 teaspoon curry powder
4 green onions, sliced (1/2 cup)
1/4 cup snipped fresh cilantro or mint
2 cups shredded roasted chicken
Salt and pepper
4 9- to 10-inch flour tortillas
1 cup lightly packed spinach leaves
For filling, stir together mayonnaise, yogurt or sour cream, chutney, curry powder, green onion, and cilantro or mint in a medium bowl.
Stir in chicken; mix well.
Salt and pepper to taste.
Cover and chill until serving time.
Place a tortilla on a cutting board.
Place about 1/2 cup of chicken mixture in a strip about 2 inches from an edge of the tortilla.
Top with some spinach leaves.
Fold the closest edge of tortilla over filling and fold the ends in; roll up.
Continue with remaining tortillas and filling.
To serve, diagonaly cut the rolls into 1-inch-thick slices using a serrated knife.