Curry Chutney Chicken Wraps

I made this for a baby shower a couple of weeks ago. I thought it was really good.

1 cup chutney (Major Gray is a good brand)
1 1/2 cup mayonnaise
2 tsp. curry
1/2 cup toasted coconut, sweetened & shredded
2 lbs. roasted chicken, chopped or shredded (cooked and seasoned)
1 cup celery, chopped
1 1/2 cup seedless grapes, halved
1 cup toasted almonds, sliced
Salt and pepper to taste
Lettuce
Large flour tortillas, specialty wraps, pitas, or croissants

Place chutney in a food processor or blender and chop finely. Combine chutney with mayo, curry, and coconut in a large bowl. Add chicken, celery, grapes, and almonds. Mix gently to combine. Season with salt and pepper. Take hard spine off lettuce leaves. Lay out large tortilla with lettuce leaves and make a wrap with the meat mixture.

Monte Cristo Sandwiches

I made these last week and I didn't make enough of them. We (Kathryn's family) loved them. It was a fun change up for dinner. You can half this recipe for small numbers. I have doubled the original recipe here.

Slices of bread for 5 to 7 sandwiches
Dijon or honey mustard
Slices Mozzarella cheese
Slices of deli ham
Slices of turkey breast
4 eggs
1/2 milk
4 T. maple syrup
Salt, pepper, and nutmeg
Powdered sugar
Blackberry jam

Spread mustard on both sides of each sandwich slice. I went light with the mustard. Put slices of cheese, ham and turkey and make the sandwiches.
In a separate bowl combine, egg, milk, maple syrup, salt, pepper, and nutmeg. Coat sandwiches in egg mixture. I recommend not dunking them too much. If the sandwich gets to saturated, it takes a long time to cook through. Cook in frying pan in hot butter until cheese is melted and bread in golden brown. When sandwich is done, sprinkle with a dusting of powdered sugar. Serve with blackberry jam on the side for dipping.