Best Mango Chicken Wraps Recipes

MANGO CHICKEN WRAPS

Steps:

• 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.

SATAY CHICKEN & MANGO WRAPS

Steps:

• In a large bowl, mix the peanut butter, coconut cream, soy, mango chutney and lime zest. Spoon half into a serving bowl and set aside. Add the chicken pieces to the large bowl and toss everything well to coat. Can be left to marinate in the fridge for up to 24 hrs.
• Thread the chicken onto skewers (you should make 4-6), alternating the chunks with pieces of mango. Place on a baking tray lined with foil. Heat the grill to high and cook the skewers for 5 mins each side until the chicken is cooked through and starting to char on the edges. Serve in warm wraps with bowls of carrot, coriander, extra satay sauce and lime wedges for squeezing over.

THAI-STYLE CHICKEN WRAPS WITH MANGO SALSA

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, RICE, AND MANGO IN LETTUCE WRAPS

Steps:

• Make rice:
• Wash rice in 3 or 4 changes of cold water in a large bowl until water is clear, then drain well in a large sieve. Bring 1 3/4 cups water and 1/4 teaspoon salt to a boil, then add rice and cook, covered tightly, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 10 minutes. Fluff rice with a fork and transfer to a bowl to cool to warm.
• Make dressing and serve wraps:
• Purée all dressing ingredients in a blender until smooth, about 1 minute.
• Toss shredded chicken with lime vinaigrette.
• Put chicken and remaining wrap ingredients in bowls on a large platter with ginger dressing on the side.

CHICKEN MANGO SALSA WRAPS

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!

MIRACLE WHIP MANGO-CHICKEN SALAD WRAPS

Steps:

• Mix dressing and curry powder until blended.
• Add all remaining ingredients except tortillas; mix lightly.
• Spoon down centers of tortillas, roll up.

MIRACLE WHIPANDREG; MANGO-CHICKEN SALAD WRAPS

Steps:

• Mix dressing and curry powder until blended. Add all remaining ingredients except tortillas; mix lightly. Spoon down centers of tortillas, roll up. Special Extra: Add ¼ cup dried cranberries and/or drained canned mandarin oranges to the chicken filling before spooning onto tortillas.

MANGO CHICKEN LETTUCE WRAPS

Steps:

• Combine mango, jicama, mint, lime juice, oil, chili sauce and salt in a bowl. You can cover at this point and refrigerate up to overnight if you would like.
• Stir chicken into mango mixture. Put about 1/3 c up mixture into each lettuce leaf and enjoy.

CHICKEN WRAPS WITH MANGO, BASIL, AND MINT

Steps:

• Preheat oven to 375 degrees. Make the chicken: Finely chop garlic and shallot in a food processor. Add basil and oil, and process until mixture forms a coarse paste. Stir in salt and cinnamon, and season with pepper. Make a few shallow 1/2-inch slits on both sides of chicken; rub all over with the basil mixture. Place on a rimmed baking sheet. Bake chicken until cooked through, 12 to 15 minutes. Let cool completely, then shred into small pieces; set aside.
• Make the dressing: Finely chop shallot in the clean bowl of the food processor. Add mango, and process until smooth. Add the lime juice and cayenne, and process until combined.
• Assemble wraps: Spread about 1/4 cup mango dressing in center of each lavash. Top with chicken, mango, and herbs. Roll up diagonally to form a cone.

CHICKEN AND MANGO LETTUCE WRAPS

Steps:

• Make the marinade for the chicken by combining soy sauce, sugar, sesame seeds and scallions. Add chicken and marinate in refrigerator for at least two hours. Boil 3 1/2 cups of water. Add rice and cook covered until water is absorbed, about 20 minutes. In a large pan, saute spinach in about 1 tbsp sesame oil, then set aside. Add additional tbsp oil, and cook carrots until they begin to soften. Add shitake mushrooms and cook until soft. Remove vegetables and set aside. Heat a tiny bit more oil, then add the chicken and cook through, about 10 minutes. Make sauce by combining ingredients in a small saucepan and stirring until it reaches a boil. Just before serving, fry the eggs sunny-side up, and you can leave the egg a bit runny if you like. Serve all ingredients over rice, and drizzle with sauce.

CHICKEN WRAPS WITH MANGO, BASIL, AND MINT

Steps:

• Preheat the oven to 375°F. Make the chicken: Finely chop garlic and shallot in a food processor. Add basil and oil, and process until mixture forms a coarse paste. Stir in salt and cinnamon, and season with pepper. Make a few shallow 1/2-inch slits on both sides of chicken; rub all over with the basil mixture. Place on a rimmed baking sheet. Bake chicken until cooked through, 12 to 15 minutes. Let cool completely, then shred chicken into small pieces; set aside.
• Make the dressing: Finely chop shallot in the clean bowl of the food processor. Add mango, and process until smooth. Add the lime juice and cayenne, and process until combined.
• Assemble wraps: Spread about 1/4 cup mango dressing in center of each lavash. Top with chicken, mango, and herbs. Roll up diagonally to form a cone. Wraps can be refrigerated, wrapped in parchment and plastic, up to 4 hours.
• (Per serving)
• Calories: 350
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Cholesterol: 54mg
• Carbohydrate: 29g
• Sodium: 457mg
• Protein: 26g
• Fiber: 1g