Best Chicken Mango Salsa Wraps Recipes

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THAI-STYLE CHICKEN WRAPS WITH MANGO SALSA



THAI-STYLE CHICKEN WRAPS WITH MANGO SALSA image

Categories     Sandwich     Chicken     Sauté

Yield 4 Servings

Number Of Ingredients 17

For the salsa:
1 small mango, peeled and diced
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon lime juice
For the wraps:
1 1/2 tablespoons toasted sesame oil
3 cups shredded Napa cabbage
1 cup shredded carrots
3/4 cup sliced scallions
3/4 cup lightly salted peanuts, coarsely chopped
2 tablespoons lime juice
1 tablespoon soy sauce
1/4 teaspoon ground black pepper
2 cups shredded cooked chicken
1/2 cup coarsely chopped fresh mint
4 burrito-size (large) flour tortillas
1/4 cup purchased peanut sauce

Steps:

  • 1. To make the salsa. In a small bowl, stir together the mango, cilantro and lime juice. Cover and refrigerate until ready to serve. 2. To make the wraps. In a large skillet over medium-high, heat the sesame oil. Add cabbage and carrots and saute until the vegetables begin to soften, about 2 minutes. Stir in the scallions and peanuts. Add the lime juice, soy sauce and black pepper, then saute until the mixture is heated through, about 2 minutes longer. 3. Remove the pan from the heat and stir in the chicken and mint. 4. Spread the center of each tortilla with about 1 tablespoon of peanut sauce. Top with a quarter of the chicken filling. Fold in 2 ends of the tortilla, then roll up. Place the wraps on a microwave safe plate, seam-side down. 5. Heat the wraps in the microwave on high until heated through, about 1 1/2 minutes, or in a 350 degree oven for about 5 minutes. Serve with the mango salsa.

CHICKEN MANGO SALSA WRAPS



Chicken Mango Salsa Wraps image

Make and share this Chicken Mango Salsa Wraps recipe from Food.com.

Provided by Girlymouth

Categories     One Dish Meal

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 20

2 boneless skinless chicken breasts
1/2 lime, juice
2 garlic cloves, crushed
fresh ginger, sliced
1/4 cup extra virgin olive oil
1 mango, diced
1 roma tomato, diced
1/2 yellow bell pepper, diced
1/2 jalapeno pepper, diced
1/4 cup fresh cilantro, chopped
1/4 cup red onion, chopped
1/2 lime, juice
1/2 tablespoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup black beans (prepared)
1 cup brown rice (prepared)
2 cups cabbage, chopped
4 tortillas
1/4 cup sour cream

Steps:

  • Place 2 chicken breasts, juice of half a lime, 2 crushed garlic cloves. 1 inch of fresh ginger sliced, pinch of salt, and 1/4 cup of extra virgin olive oil in a ziplock and let marinate for 2 hours.
  • In the mean time to make the mango salsa, combine the diced mango, roma tomato, yellow bell pepper, chopped cilantro and red onion, sugar, salt, pepper and juice of 1/2 lime in a bowl and let set.
  • Once the marinate is done, grill chicken until no longer pink in the middle. Let rest and then cut into slices. Place 1/4 cup of beans and 1/4 cup of rice on wrap. Add 1/2 chicken breast, sliced. Top that with a heaping spoonful of mango salsa and a spoonful of sour cream.
  • Yum!

Nutrition Facts : Calories 730.7, Fat 24.6, SaturatedFat 5.7, Cholesterol 40.5, Sodium 577.7, Carbohydrate 100.3, Fiber 10.4, Sugar 13.4, Protein 28.9

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