This was a delightfully quick & tasty dinner. I loved the flavor combo...especially with the mint & curry! And my 2-year-old couldn't get enough of it.
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup finely chopped green onions
2 Tablespoons curry powder
1 Tablespoon mango chutney
1/2 teaspoon salt
1/2 teaspoon pepper
9 oz. cooked chicken strips (I bought a rotisserie, you could easily grill 2 breasts yourself...the original recipe calls for ready-to-serve roasted chicken breast strips)
1 cup seedless red grapes, halved
1/2 cup julienned carrot
6 Tablespoons chopped pecans, toasted (I forgot that step!)
1/4 cup thinly sliced onion (left this out per Jim's preference)
6 lettuce leaves
6 flour tortillas (10 inches), room temperature
3/4 cup fresh mint
For dressing, in a small bowl, combine the first seven ingredients. Set aside 1 1/2 cups for serving. In a large bowl, combine the chicken, grapes, carrot, pecans and onion. Stir in the remaining dressing.
Place a lettuce leaf on each tortilla; top with 2/3 cup chicken salad and mint leaves. Roll up. Serve with reserved dressing for dipping!