From the library
Asian Mango Chicken Wraps
Sweet and juicy ripe mangos are the perfect balance for the savory ingredients in this Asian wrap. Dinner's ready in 30 minutes, or make ahead for a tasty portable lunch.
Makes 4 portions9 steps
411
kcal · per 1 Asian Mango Chicken Wrap
28g
Protein
47g
Carbs
13g
Fat
Ingredients
- 2 ripe mangos (peeled, pitted, and diced)
- 1 1/2 cups chopped roasted chicken breast
- 2 green onions (sliced)
- 2 tablespoons fresh basil (chopped)
- 1/2 red bell pepper (chopped)
- 1 1/2 cups shredded Savoy or Napa cabbage
- 2 medium carrots (grated)
- 1/3 cup fat-free cream cheese
- 3 tablespoons natural creamy peanut butter
- 2 teaspoons reduced sodium soy sauce
- 4 whole-wheat tortillas (8")
Measured for the finished dish, as published — so there are no per-ingredient numbers to show.
Method
- Cut mangos, vegetables, and chicken.
- Place in a mixing bowl and toss until well mixed.
- In a small mixing bowl, whisk together cream cheese, peanut butter, and soy sauce.
- To assemble: lay out tortillas on a flat surface.
- On each tortilla, spread 1/4 of cream cheese mixture and top with mango, vegetable, and chicken mix.
- Roll up tightly, tucking in ends of tortilla.
- Secure with toothpicks.
- To serve, cut each wrap in half.
- If not serving immediately, refrigerate; keeps well overnight.
USDA MyPlate Kitchen — Produce For Better Health Foundation (public domain), via myplate.food · public domain
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