See recipe with photos on the blog Belly Full (Posted here with author's permission).
Preheat an outdoor grill to medium-high.
Clean and oil the hot grill grates.
Place chicken breasts in-between 2 sheets of plastic wrap and, using a meat mallet, pound out to an even 1/2-inch thickness.
Rub the breasts with 2 teaspoons of the olive oil and sprinkle with some salt and pepper.
Place chicken directly on grill and cook for 5 minutes; flip and cook for another 5 minutes or until a thermometer registers 160°F.
Transfer to a plate and let rest for a few minutes.
Once cool to the touch, dice up into cubes. In the meantime, combine mayo, yogurt, honey, and lime juice in a bowl.
Fold in the apple, onion, cilantro, and cooked chicken. Set aside.
In a large skillet, over medium heat, sauté almonds in the remaining 3 teaspoons oil until golden, stirring often so they don’t burn, about 1 minute.
Add the ginger and curry paste; cooking for 30 seconds until fragrant. Add spinach and cook until wilted. Remove from heat and fold into the chicken mixture.
Place 1/2 cup of the chicken mixture onto each tortilla, then roll to enclose, folding in the sides like a burrito.
Wipe out skillet and return to the burner over medium heat; coat with cooking spray and toast wraps until golden on both sides, about 30-45 seconds per side.
Cut in half and serve warm.