2) Remove the chicken from the oven and set aside until cool enough to handle. Remove the meat from the bones and shred. Discard the skin and bones.
3) For the dressing, combine the mayonnaise, wine, chutney, curry powder and salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
4) Combine the chicken with enough dressing to moisten well. Add the celery, spring onions and sultanas and mix well. Refrigerate for a few hours to allow the flavours to infuse and then add the cashew nuts.
5) Fill the centre of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, cut in half diagonally and serve.