Chicken and Mango Salsa Wrap

Saw mangoes in the fridge. Chicken and mango salsa wrap it is for lunch today.

Love my wrap with my favourite salad mix and yogurt. Together with the chicken and mango salsa… that’s one awesome healthy lunch. 

Ingredients: Serves 6
6 large flour tortillas
3 large boneless, skinless chicken breast, butterflied–sliced horizontally in half
2 tsp chili powder
4 tsp fresh lime juice
4 tsp olive oil
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
salt and pepper
2 tsp brown sugar
dash cayenne pepper
Greek yogurt (optional)

Mango Avocado Salsa
3 ripe mango, peeled, pitted, and diced
1 avocado, pitted, peeled, and diced
3 small red onion, diced
5 heaping Tbsp chopped fresh cilantro
2 bird’s eye chilli seeds and veins removed, minced
Handle of cherry tomatoes, halved
4 Tbsp fresh lime juice
2 tsp brown sugar
salt, to taste

1. In a small bowl whisk together the chili powder, lime juice, olive oil, cumin, paprika, onion powder, garlic powder, brown sugar salt and pepper and cayenne.

2. Add the chicken breasts to the marinade and sit at room temperature for 10-15 minutes.

3. Heat a large non-stick skillet over medium-high heat. Once hot, add the chicken and brown on one side for 3-5 minutes. Flip and cook on the other side for a few minutes more until cooked through. Remove to a plate and allow to rest.

4. Make the mango avocado salsa by combining all ingredients in a bowl. Set aside.

Mango Salsa

5. Place your favourite veg salad mix on the wrap. Add 2 tsp of Greek yogurt on top of the the veg. Slice the chicken breasts into thin strips, top with a few spoonfuls of mango avocado salsa and roll into a wrap. Serve immediately.

Sliced chicken


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