1 tsps. Curry powder
¼ c. Mayo (OK to use low or fat free)
2 tsps. Fresh Lemon Juice
Salt & Pepper to taste
½-3/4 c. finely shredded cooked chicken
2 c. shredded romaine or Greenleaf lettuce
1 small cucumber, peeled & thinly sliced
½ mango, peeled, pitted & chopped (or use about ½ c. of jarred mango)
2 T. fresh cilantro leaves
½ ripe avocado, peeled pitted and sliced as thinly as you can
Combine 1st 4 ingredients together and set aside. This curry mayo can be made 2-3 days in advance and refrigerated until ready to use.
To assemble, put wraps on flat surface and spread mayo mixture on them. In center (or slightly off-center) put ½ of the remaining ingredients, one topping the other. Folding these is half the fun and frustration! Fold one side over the sandwich ingredients and roll the whole thing just a bit to tighten, then tuck one end up and keep rolling a bit more. It will look a bit like a messy burrito! One end is open so you can see the insides.
These can be made a couple of hours ahead if you wrap them tightly in plastic wrap and refrigerate.