South Asian-Style Wraps

South Asian-Style Wraps
Curried Dipping Sauce 1/2-1 tablespoon curry powder, or according to taste
3/4 cup fat-free plain yogurt
3/4 cup fat-free mayonnaise
Salt and white pepper, according to taste
Wraps
4 whole-wheat tortillas or small pita pockets
4 large lettuce leaves (iceberg or a leafy green), washed and dried
3/4 pound grilled chicken breasts (skinless and boneless), cut into very thin strips
3/4 cup very thin strips of peeled and seeded cucumbers
1/4 cup fresh baby spinach leaves, stem removed
1 mango, peeled and cut into long, thin strips (optional)Make dipping sauce before the wraps to allow flavors to meld. In a bowl, mix together the curry powder, yogurt and mayonnaise until well combined. Add salt and pepper to taste. (Dip can be made ahead and stored, refrigerated, overnight. Bring sauce to room temperature before serving.)Makes about 1 1/2 cups of sauce.For the wraps: Make one wrap at a time. Place a lettuce leaf on a tortilla or, if using a pita pocket, gently insert a lettuce leaf so that it lines the interior. Add to each wrap about 1/4 of the vegetables, chicken and mango (if using), in the following order: cucumber, chicken, spinach and mango (if using).Spread a thin layer of the dipping sauce along the tortilla's edges that will be exposed once the wrap is rolled up. Roll up the tortilla, pressing the outer edges in so the sauce will help seal the wrap. Serve immediately (or wrap each individually in plastic wrap and refrigerate 2 to 3 hours before serving, then bring back to room temperature to serve.) Serve with the dipping sauce. If using pita pockets, dollops of the sauce can be added before serving.Serves four.Nutrition values per serving: 224 calories, 3 g fat, 30 g carbohydrates, 3 g fiber, 25 g protein, 614 mg sodium.American Institute for Cancer Research