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Mango-Chicken Wraps

Source of Recipe


Southern Living, July 2006



List of Ingredients



• 2/3 cup vegetable broth
  
• ¼ cup chopped cilantro
  
• 1 green onion, chopped
  
• 1 clove garlic
  
• 1 Tbsp fresh lime juice (from 1 lime)
  
• 1 Tbsp white wine vinegar
  
• ½ tsp sea salt
  
• 2 fresh mangoes, peeled, chopped, and divided
  
• ½ tsp chopped and seeded serrano chile pepper (optional)
  
• 1½ pounds chicken breast strips
  
• ¼ tsp salt
  
• Romaine lettuce leaves
  
• 10 (8-inch) flour tortillas
  
• Wooden picks (optional)
  






Instructions



1. Process first 7 ingredients, 1 chopped mango, and, if desired, chile pepper in food processor until smooth, stopping to scrape down sides. Pour half of mixture into a shallow dish or zip-top plastic freezer bag; add chicken. Cover or seal, and chill at least 1 hour. Cover, chill, and reserve other half of cilantro mixture.
   
   
2. Remove chicken from marinade, discarding marinade. Sprinkle chicken evenly with ¼ teaspoon salt. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side, or until done.
   
   
3. Shred chicken into bite-size pieces. Stir together chicken, remaining chopped mango, and reserved cilantro mixture. Place lettuce leaves on each tortilla, and top evenly with chicken mixture. Roll up tortillas, and secure with wooden picks, if desired.
   
   Makes 10 wraps.