Chicken Wrap with Curried Pineapple-Apricot Chutney & Mixed Greens

Directions

1. Rinse the cilantro and mixed greens; pat dry and set aside. Rinse and dry the pineapple, then cut off the skin and remove the core; quarter and small-dice the flesh. Use half of the diced pineapple for the chutney in a small saucepan and reserve the other half for the dressing.
2. Dice the dried apricots and add them to the saucepan with the pineapple. Add enough water, apple cider vinegar, brown sugar, and curry powder to the pan; stir to combine and bring to a simmer over medium-high heat. When it simmers, reduce to low and cook, stirring occasionally, until the chutney thickens, about 8 minutes. Remove from heat.
3. Preheat a nonstick skillet over medium-high heat.
4. Pat the chicken breasts dry and place on a cutting board. Slice horizontally to form thin cutlets. Season both sides with salt and black pepper.
5. Once the skillet is hot, add the olive oil and swirl to coat the bottom. Add the chicken cutlets and cook until browned and cooked through, about 3–4 minutes per side. Remove from heat.
6. In a bowl, whisk together olive oil, apple cider vinegar, pure maple syrup, salt, and pepper. Add the reserved pineapple pieces and the chopped cilantro; toss to combine, then fold in the mixed greens and set the salad aside.
7. Warm the flour tortillas in a skillet, in the oven, or in the microwave if you like.
8. Thinly slice the cooked chicken into strips.
9. Spread a layer of mayonnaise on each tortilla, then spread a layer of the curried chutney. Add chicken strips and a portion of the salad. Roll the tortillas tightly to close and cut in half.
10. Divide the wrapped portions between plates and serve with any remaining salad on the side.