Name: Chicken Wrap with Curried Pineapple-Apricot Chutney & Mixed Greens
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 1 small bunch cilantro; 12 dried apricots; 6 large flour tortillas; 1 ½ small pineapples; 1 ½ (142 g) pkgs spring mix (mixed greens); apple cider vinegar; black pepper; brown sugar; curry powder; extra virgin olive oil; mayonnaise; pure maple syrup; salt

Chicken Wrap with Curried Pineapple-Apricot Chutney & Mixed GreensChicken Wrap with Curried Pineapple-Apricot Chutney & Mixed Greens — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

1 small bunch cilantro

12 dried apricots

6 large flour tortillas

1 ½ small pineapples

1 ½ (142 g) pkgs spring mix (mixed greens)

apple cider vinegar

black pepper

brown sugar

curry powder

extra virgin olive oil

mayonnaise

pure maple syrup

salt

Instructions

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Cut off skin from each pineapple; quarter, core, and small dice the flesh. Place half in a medium saucepan. (Place the remaining pineapple in a large bowl and set aside for later use.)

Small dice apricots and add to the pan with the pineapple.

Add water, vinegar, sugar, and spices to the pan. Stir to combine the chutney and bring to a simmer over medium-high heat. Once simmering, reduce heat to low and cook, stirring occasionally, until thickened, 8-10 minutes. Remove from heat.

Meanwhile, pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Season cutlets with salt and pepper on both sides.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and pan-fry until cooked through, 3-4 minutes per side. Transfer to a plate.

While the chicken is cooking, add oil, vinegar, maple syrup, salt, and pepper to the bowl with the pineapple. Stir to combine the salad dressing.

Using a clean cutting board, shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the dressing, along with the mixed greens, and toss to combine the salad. Set aside.

Warm tortillas in a skillet, oven, or microwave (optional).

Thinly slice chicken into strips.

Place tortillas on a flat surface; spread each with a layer of mayo and chutney. Top with chicken and a small portion of salad. Roll tightly to close. (Reserve remaining salad for serving.)

Cut wraps in half and divide between plates. Serve with remaining salad on the side and enjoy!

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