MANGO CHICKEN WRAPS RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 25 minutes
Cook Time 5 minutes
Yield 5 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 340 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 619mg sodium, CarbohydrateContent 36g carbohydrate (10g sugars, FiberContent 5g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 starch
MANGO AND SHRIMP WRAPS RECIPE | EPICURIOUS
Active time: 30 min Start to finish: 30 min
Provided by EPICURIOUS.COM
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Pulse sour cream, mayonnaise, basil, chives, 1/4 teaspoon salt, and pepper in a blender until herbs are finely chopped and mixture is pale green.
- Bring 2 quarts water, lemon juice, and remaining 2 teaspoons salt to a boil in a 3-quart saucepan, then poach shrimp, uncovered, at a bare simmer until just cooked through, about 3 minutes. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry. Coarsely chop shrimp, then add to dressing along with mango and stir to combine.
- Toast tortillas 1 at a time directly on burner (gas or electric) at moderately high heat, turning over and rotating with tongs, until puffed slightly and browned in spots but still flexible, 30 to 40 seconds. Transfer to a clean kitchen towel as toasted and stack, loosely wrapped in towel.
- Divide watercress among tortillas, arranging it across middle, then top with 1 1/4 cups shrimp salad. Tuck in ends of wraps, then roll up tightly to enclose filling. Cut wraps in half diagonally.
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