Zesty Mango Chicken Wrap

Tortillas are really my saving grace when it comes to making lunch for work. I'd be lost without them! Whenever I get tired of bringing in leftovers, I just figure out something to stuff inside a tortilla, lol.

Since I'm still trying to hang on to summer in any way I can, I thought adding some juicy mango slices and crunchy veggies to a simple chicken roll-up would bring that vibe. I've mixed mango and chicken before, but this sandwich turned into something extra special because of a new dressing I stumbled into...

Usually, I just fall back on my usual honey-balsamic mixture when I need a dressing...but this time inspiration came in the form of one leftover little can of pineapple juice, lol. I'd stocked up on the stuff when I had my wisdom tooth surgery a little over a month ago since it's supposed to reduce swelling. I can't say it helped much in that department, but pineapple juice definitely comes in handy when you need to dress up a chicken sandwich!

The pineapple-flavored vinaigrette ended up working really well the mango, and I added a touch of curry and red pepper flakes just to make things a little interesting. Next time I'll try it out with a little crushed pineapple mixed in, I think that would bump the flavor up even more!

If you're low-carbing it, you can use a large romaine lettuce leaf to roll everything up instead of a tortilla :o)

The ingredients in this wrap would make a pretty tasty salad too...

Mango Chicken Wrap
w/ pineapple curry vinaigrette
makes 2



2 10-inch whole wheat tortillas

1/2 of a lime

1 thin chicken cutlet (~4-5 oz)

1 teaspoon coarse or kosher salt

1/2 teaspoon fresh black pepper

1/4 teaspoon ground ginger

1 teaspoon canola oil

1 small red bell pepper, thinly sliced

~ 1/4 cup sliced red onion

~1/2 cup mild white cheddar, diced

~ 1 cup ripe but firm mango, sliced

Watercress or baby spinach

Avocado slices to serve, either included in the wrap or on the side

Prep all the veggies...

Combine the salt, ginger, and black pepper and oil, set aside.

This might seem like a lot of salt for one thin piece of chicken, but the meat needs a punch of flavor since it's not going to be marinated. Plus, this is pretty much all the salt in the sandwich besides what you decide to add to the vinaigrette.


Rinse the chicken in cold water an trim any excess fat. Rub down with the juice of half a lime and pat dry. Rub the spice mixture all over the cutlet.

Warm a cast iron skillet or grill pan over high heat, then spray with a light coating of oil.

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Cook the cutlet for around 2 - 3 minutes on each side.

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Transfer the chicken to plate to rest for a couple of minutes, then slice into thin strips.

To make the tortillas more flexible, warm them in the microwave for a couple seconds.

Pile on the vegetables, chicken and cheese...
Drizzle with a few spoonfuls of the dressing, then roll it all up.




The Vinaigrette
This is a tangy, fruity dressing with just a hint of spice. The longer it sits, the deeper the flavor, so it's a good idea to make it first...



3 oz pineapple juice

4-5 teaspoons apple cider vinegar

2 tablespoons olive oil

1 teaspoon soy sauce

1/2 teaspoon sugar

1/4 teaspoon red pepper flakes

1/4 teaspoon curry powder

dash of cumin

salt to taste


Whisk all the ingredients together in a small bowl or shake up in a small jar. Put aside for a few minutes so the flavors can set.

Shake well before using.


Enjoy!