Easiest Way to Prepare Appetizing Stick mango chicken wraps

Stick mango chicken wraps. These easy wraps are my go-to recipe when I want to make an exciting sandwich my family will love. Mango Chicken Wraps Recipe photo by Taste of Home. Chicken Mango Lettuce wraps are light and nourishing, made with stir fried chicken, shiitake mushrooms, and diced mango, served in wraps of lettuce!

Not to mention the avocado adds a nice creamy texture. I served these Mango, Avocado, Chicken Lettuce Wraps in butter lettuce, which is my favorite to use when I make. Mango chutney sweetens this deliciously spicy lunch option. You can cook Stick mango chicken wraps using 18 ingredients and 6 steps. Here is how you cook it.

Ingredients of Stick mango chicken wraps

1. Prepare of Need:.
2. You need 1 of large frying pan.
3. It's 1 of knife.
4. Prepare 1 of chopping bored.
5. Prepare 1 of grater.
6. Prepare 1 of garlic press.
7. It's 2 of large potatoes.
8. Prepare 1 of shallot.
9. Prepare 1 of garlic clove.
10. You need 1 of red pepper.
11. You need 1/2 of lemon.
12. It's 1 of baby gem lettuce.
13. Prepare 420 g of diced chicken.
14. You need Bunch of fresh Coriander.
15. Prepare 1 sachet of tomato puree.
16. It's of North Indian Curry powder (or just any curry powder).
17. You need of Mango chutney.
18. It's 6 of Soft taco wraps (or as many as you need).

Cut each chicken breast half in half crosswise. Blacked Chili Lime Chicken topped with a fresh mango avocado salsa and served in a cheesy tortilla. I'm a total sucker for wraps. I think it's because they Marinate the chicken in a bunch of spices from the pantry, throw together a simple fresh salsa, and BAM-a flavorful, delicious dinner made in a flash!

Stick mango chicken wraps instructions

1. Roast the wedges: Preheat the oven to 200c (gas 6). Chop the potatoes into wedges (no need to peel) Pop the wedges on a large baking tray in a single layer and drizzle oil, salt and pepper over them all to season. Roast on op shelf for 25-30 mins, turning halfway through. (until golden).
2. Finish the prep: Halve, peel and thinley slice the shallot. Peel and press the garlic in a galic press. Halve the pepper, get rid of the core and seeds and slice. Zest the lemon and cut into wedges. Roughly chop the coriander. Trim the root from the lettuce, halve lenghways, thinly slice. Mix the lettuce and half of the coriander together into a bowl..
3. Start cooking: Heat a drizzle of oil in a lrage frying pan over a medium-high heat. Once hot, add the diced chicken and sliced peppers to the pan. Season with salt and pepper. Stir-fry until the peppers have softened and the chicken is golden all over. Add the shallots to the pan. Continue to stir-fry until the shallot is softened and chicken is cooked..
4. Add the flavor: Now mix the garlic, lemon zest, tomato puree, curry powder, and a large spoon of mango chutney together in a bowl. Once the chicken is fully cooked, stir the mixture into the pan and cover the chicken until fully covered. Cook everything until everything begins to caramelise. Remove from the heat..
5. Making the mango mayo: If you want the taco shells slightly cooked, place on the middle shelf of the oven and cook until warm 2-3 minutes. In a small bowl mix a heap of mayo with a nice spoonful of mango chutney. Mix!.
6. Dish up: Serve everything on a plate Remove the potato wedges from the oven and serve alongside the wraps. Enjoy!!!.

To assemble: lay out tortillas on a flat surface. Heat a non-stick skillet to medium and warm each tortilla. Mango, mint, and jicama add Latin-American zing to these speedy, no-cook chicken wraps. Shrimp and Mango Salsa Lettuce Wraps. Mel, have you ever done this with chicken?