Grilled Chicken and Chutney Wrap

Makes 8
Prep 15 m
Grill 8 - 10 m



  1. 1 of 6 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. 2 of 6 Mix 1/2 teaspoon cumin, chili powder, salt, pepper and oil in small bowl. Rub onto both sides of the chicken.
  3. 3 of 6 Grill or broil chicken 5 inches from heat 4 to 5 minutes per side or until cooked through.
  4. 4 of 6 Mix chutney, sour cream, remaining cumin, milk and water in bowl.
  5. 5 of 6 Cut chicken into 1/2-inch chunks. Add to rice. Stir in chutney sauce.
  6. 6 of 6 Heat tortillas according to package directions. Measure 1/2 to 3/4 cup filling onto each tortilla. Roll up.
Nutrition Information for Grilled Chicken and Chutney Wrap
Servings Per Recipe: 8
Per Serving: