Curried Chicken Wrap

12 oz. chicken breast-cut into 1/4 inch slices
1 Tbsp. Olive oil
1 Tbsp. curry powder
1 tsp. coriander
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1 Tbsp. olive oil
1 c. thinly sliced red onion
1 c. chopped mango
2 c. shredded romain
1 c. watercress
2 Tbsp. lemon juice
2 tsp. lemon juice
2 tsp. olive oil
6 tortillas

1. In a medium bowl combine chicken, 1 Tbsp. olive oil, curry posder, coriander, salt, and pepper.  Cover and marinate for 30 mins.
2. In a large skillet heat 1 Tbsp olive oil over medium heat.  Add the chicken and red onion; cook and stir for 4-6 min.  Add mango; cook and stir until heated through
3. Meanwhile,  in a medium bowl combine romaine and watercress.  Drizzle with lemon juice and 2 tsp. olive oil, toss gently to coat.
4. To serve, divide the chicken mixture and romaine mixture amount tortillas, roll up and serve.

Serves 6, 290 calories