Grilled Chicken With Avocado And Jicama Salad Wrap

For Ginger-Lime Chicken: Combine the chutney, garlic, ginger, jalapeno, lime juice and mustard in a blender. Pulse until blended. Add in a pinch each of allspice and cumin and season to taste with salt.

Toss thoroughly with the chicken strips and set aside for 15 minutes to allow the flavors to absorb.

For Filling Components: First, combine the carrots, jicama, bell pepper and scallions in a large bowl. Toss with the ginger-lime chicken strips.

Next, slice the avocado in half with a sharp paring knife and remove the pit. Use a large kitchen spoon to scoop the avocado flesh from its skin and slice into a small bowl. Juice the lime halves over the avocado slices and season with a pinch of coarse salt. Set aside.

Thoroughly blend the cream cheese with the chives. Set aside.

For Wraps: Heat the wraps for about 20 seconds in the microwave.

Divide the cream cheese mixture evenly between the wraps and spread thinly; this will keep the wraps from getting soggy. Layer with the spinach, followed by the avocado slices.

Spoon the chicken salad mixture evenly across the middle of each wrap. Fold the ends in by about 1 inch and then roll tightly into a cylinder. Enclose in waxed paper, followed by plastic. Refrigerate.