1/2 cup Stonewall Kitchen Mango Chutney or Peach Chutney
6 8-inch sandwich wraps
Preheat oven to 350 degree F. Line baking sheet with aluminum foil. Place chicken pieces on sheet and sprinkle with salt and pepper. Cover with foil and bake 40-50 minutes until chicken is cooked and the juices run clear. Cool, then shred chicken.
Combine chicken with remaining ingredients except the spinach and wraps, mix well. Place a generous scoop of chicken salad in the center of the wrap. Top with baby spinach. Fold in the edges and roll up. Repeat with the remaining wraps. Serve chilled.