Curried Chicken Salad Wraps

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1 12.5-ounce can of chicken (drained and rinsed)

1 granny smith apple, chopped

1 large carrot, peeled and shredded

1/4 cup raisins or dried cranberries

1 1/2 teaspoons agave nectar

1 tablespoon Greek yogurt

1 tablespoon nonfat sour cream

1 tablespoon curry powder

Salt & pepper to taste

4 whole-wheat tortillas (without trans fat or hydrogenated oils)