Mango Habanero Chicken Wrap
Grilled chicken breast wrapped in flour tortillas with mango, habanero heat, and fresh cilantro. Assembled cold or warm with crisp vegetables and a bright citrus finish.
Ingredients
Method
Pat chicken breast dry and pound to an even 3/4-inch thickness. Season both sides with salt, black pepper, and minced garlic.
Heat grill or grill pan to medium-high. Brush chicken with olive oil and grill 6–7 minutes per side until internal temperature reaches 165°F. Rest 3 minutes, then slice into strips.
Warm tortillas on the grill or in a dry skillet for 30 seconds per side.
In a small bowl, combine diced mango, cucumber, red onion, cilantro, habanero hot sauce, and lime juice.
Lay a tortilla flat and arrange sliced chicken in the center. Top with mango mixture, leaving a 2-inch border on all sides. Fold in the left and right sides, then roll tightly from bottom to top.
Serve immediately, wrapped in foil to hold shape, or chill until ready to eat.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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