Serves 4
411 cal · 20 min
Asian Mango Chicken Wraps
Recipe GLPR679d5a32b24cdf
Vibrant whole-wheat wraps filled with diced mango, tender roasted chicken, fresh cabbage, carrots, and aromatic basil, bound together with a creamy peanut-soy spread. These light yet satisfying wraps deliver tropical sweetness with savory Asian-inspired flavors in every bite. Perfect for lunch, a light dinner, or meal prep.
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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 inch)
Directions
Peel, pit, and dice the mangos into 1/2-inch cubes. Slice the green onions, chop the basil, dice the red bell pepper, shred the cabbage, and grate the carrots. Set all vegetables aside in a large mixing bowl.
Add the chopped roasted chicken breast to the bowl with the vegetables and mango. Gently toss everything together until evenly mixed and the ingredients are well distributed.
In a small mixing bowl, combine the fat-free cream cheese, creamy peanut butter, and reduced sodium soy sauce. Whisk together until smooth and fully blended.
Lay all four whole-wheat tortillas out on a clean, flat work surface.
Spread about 2 tablespoons (one-quarter of the cream cheese mixture) evenly across the center of each tortilla, leaving a border around the edges. Top each with an equal portion of the mango, chicken, and vegetable mixture.
Roll each tortilla tightly from one side to the other, folding in the ends as you go to seal in the filling.
Secure each wrap with one or two toothpicks placed horizontally across the seam to hold it together.
Using a sharp knife, cut each wrap in half diagonally or straight across the middle. Arrange on a serving plate.
Serve immediately, or cover and refrigerate until ready to eat. These wraps keep well refrigerated for up to 24 hours. Remove toothpicks before serving if they have been inserted through the wrap.
