Spicy Chicken Salad Curry Wrap

To prepare chicken: Combine together all marinade ingredients except chicken, mix well.

Coat chicken breast with marinade. CCPCover and refrigerate at 40°F or below for 1-2 hours, discard excess marinade.

Place the marinated chicken breast on a hot charbroiler or grill.

Grill until marked on both sides. Finish in 325°F oven, CCP-minimum internal temperature reaches 165°F (for 15 seconds).

Hold hot at 140°F or above for service or cool quickly (per HACCP) to 40°F or below. (Shelf life: Use within 48 hours.) CCP-Reheat quickly (per HACCP) to 165°F (for 15 seconds).

For relish: Combine lime juice, vinegar, pepper, brown sugar and ginger in a sauce pan and bring to a boil.

Add the remaining ingredients and toss to coat. CCP-Chill quickly (per HACCP) to 40°F or below. Shelf life: Use within 48 hours.

For sauce: Combine all ingredients, mix thoroughly. Store in a squeeze bottle. CCP-Chill quickly (per HACCP) to 40°F or below. Shelf life: Use within 48 hours.

For chicken salad: Combine mayonnaise, sour cream, curry powder, cashews, parsley and roasted peppers, mix until well blended. Add the chicken and toss to coat. CCP-Chill quickly (per HACCP) to 40°F or below for use within 48 hours.

For each wrap: Steam or griddle tortilla to soften. Place 5 oz. of chicken salad down the center. Top with 2 Tbsps. mango relish. From a squeeze bottle, squeeze 2 Tbsps. cilantro sour cream over relish, top with 3/4 oz. spinach. Roll the wrap tightly "burrito" style. Serve immediately. (Shelf life: If leftover, do not reuse.)