1 lb chicken breasts, poached and diced
4 green onions
1 teaspoon curry powder
1 tablespoon chutney
3/4 cup mayonnaise
2 tablespoons plain yoghurt
1 tablespoon fresh lemon juice
1/4 cup chopped fresh coriander, mint or parsley
Salt and freshly ground pepper to taste
1 bunch spinach, cleaned and stemmed
6 10-inch flour tortillas
CUT THESE WRAPS ON THE DIAGONAL FOR A PRETTY PRESENTATION. THEY MAKE A GOOD LUNCH SANDWICH WHEN SERVED WHOLE.
Place chicken and all other ingredients except spinach and tortillas in food processor. Combine to a spreadable consistency. Season with salt and pepper.
Spread about 1/2 cup chicken mixture on each tortilla to 1/2-inch of edge. Top with spinach leaves. Roll up and seal edge with a little chicken spread. Cut off ends and wrap in plastic wrap. Refrigerate 2 hours or overnight.
With the knife at an angle, cut into 1-inch sections. Place on platter. Makes about 36 rounds.