Mango Chicken Wraps

Name: Mango Chicken Wraps
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 5 servings.
Cuisine: Mexican Recipes
Ingredients: 1-1/2 cups chopped peeled mangoes; 1/4 cup chopped red onion; 1 jalapeno pepper, seeded and chopped; 2 tablespoons lime juice; 1 teaspoon honey; 1/4 cup fresh cilantro leaves; 2 packages (6 ounces each) ready-to-use grilled chicken breast strips; 1-1/2 teaspoons ground cumin; 3/4 teaspoon garlic powder; 3/4 teaspoon chili powder; 1/8 teaspoon cayenne pepper; Dash dried oregano; 4 teaspoons olive oil; 5 whole wheat tortillas (8 inches); 3/4 cup shredded Monterey Jack cheese; 1 small sweet red pepper, julienned; 3/4 cup chopped tomatoes; 1 cup torn leaf lettuce

These easy wraps are my go-to recipe when I want to make an exciting sandwich my family will love. The spiced chicken strips taste amazing with the tangy mango sauce.—Jan Warren-Rucker, Clemmons, North Carolina

Ingredients

1-1/2 cups chopped peeled mangoes
1/4 cup chopped red onion
1 jalapeno pepper, seeded and chopped
2 tablespoons lime juice
1 teaspoon honey
1/4 cup fresh cilantro leaves
2 packages (6 ounces each) ready-to-use grilled chicken breast strips
1-1/2 teaspoons ground cumin
3/4 teaspoon garlic powder
3/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
Dash dried oregano
4 teaspoons olive oil
5 whole wheat tortillas (8 inches)
3/4 cup shredded Monterey Jack cheese
1 small sweet red pepper, julienned
3/4 cup chopped tomatoes
1 cup torn leaf lettuce

Directions

In a food processor, combine the mangoes, onion, jalapeno, lime juice and honey. Cover and process until pureed. Stir in cilantro; set aside.
In a large skillet, saute the chicken, cumin, garlic powder, chili powder, cayenne and oregano in oil until heated through. Spread mango sauce over tortillas. Layer with chicken, cheese, red pepper, tomatoes and lettuce; roll up.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 wrap: 476 calories, 18g fat (6g saturated fat), 75mg cholesterol, 1116mg sodium, 46g carbohydrate (15g sugars, 5g fiber), 31g protein.

Originally published as MANGO SALSA CHICKEN WRAPS in Country Woman August/September 2011

Reviews

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Average Rating:

CBeller86

Mar 28, 2013

I have never written a review for ANYTHING and now I find myself writing one for a mango chicken wrap.This recipe is SO easy, anybody can do it. I find myself making it quite frequently.One tip: be careful on the amount of jalapeno you use. The recipe suggests one whole pepper, but the only peppers available at my grocer are quite large. It never hurts to add a little at a time to taste. I also add more onion than it calls for, but that is personal preference.Also, you do NOT need a food processor. I have a pretty crummy blender and it does the job well. I would also recommend adding avocado slices!
valeriesd

Sep 7, 2012

This wrap was fantastic! It was so flavorful! My family raved about how much they loved it and want me to make it again soon!