Chicken Wraps With Mango Basil And Mint Recipes

CHICKEN WRAPS WITH MANGO, BASIL, AND MINT

Steps:

• Preheat oven to 375 degrees. Make the chicken: Finely chop garlic and shallot in a food processor. Add basil and oil, and process until mixture forms a coarse paste. Stir in salt and cinnamon, and season with pepper. Make a few shallow 1/2-inch slits on both sides of chicken; rub all over with the basil mixture. Place on a rimmed baking sheet. Bake chicken until cooked through, 12 to 15 minutes. Let cool completely, then shred into small pieces; set aside.
• Make the dressing: Finely chop shallot in the clean bowl of the food processor. Add mango, and process until smooth. Add the lime juice and cayenne, and process until combined.
• Assemble wraps: Spread about 1/4 cup mango dressing in center of each lavash. Top with chicken, mango, and herbs. Roll up diagonally to form a cone.

MANGO CHICKEN WRAPS

Steps:

• In a food processor, combine the mangoes, onion, jalapeno, lime juice and honey. Cover and process until pureed. Stir in cilantro; set aside., In a large skillet, saute the chicken, cumin, garlic powder, chili powder, cayenne and oregano in oil until heated through. Spread mango sauce over tortillas. Layer with chicken, cheese, red pepper, tomatoes and lettuce; roll up.

MANGO AND MINT MARINADE

Steps:

• In a blender, pulse together all ingredients. Puree mixture for 30 seconds. Pour into a plastic zip-lock bag, add shrimp and marinate for 1 hour in the refrigerator.

MANGO BASIL CHUTNEY

Steps:

• Put the basil, ginger, vinegar, cardamom, Five-Spice Blend, chili, mango, lime juice, salt and sugar in a blender and pulse until smooth. Store in an airtight container in the refrigerator until serving.

CHICKEN SALAD WITH MANGO AND MINT

Steps:

• In a blender, combine lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger. Process dressing until smooth. Set aside.
• Place chicken in a medium stockpot. Add enough water to cover by 1 inch. Bring to a boil. Lower heat, and simmer until cooked through, about 10 to 12 minutes. Transfer chicken to a medium bowl; allow to cool slightly. Shred chicken, and toss with all but 2 tablespoons of dressing. Set aside.
• While the chicken is cooking, prepare an ice bath. Set aside. Bring a medium saucepan of salted water to a boil. Add snap peas, and cook for 30 seconds. Using a slotted spoon, transfer to ice bath to cool.
• In a medium bowl, combine snap peas, arugula, and pea shoots. Toss with 2 tablespoons of dressing. Season with salt and pepper.
• Add jicama and mango to chicken. Toss to combine. Season with salt and pepper. Cover each lavash with arugula mixture. Divide chicken salad between lavash. Roll up to enclose filling. Cut each lavash in half on the diagonal, and serve.

CHICKEN WRAPS WITH MANGO, BASIL AND MINT

Steps:

• Preheat oven to 375. Make the chicken: Place garlic and 1/2 the shallot in a food processor. Add basil and oil, and process til mixture forms a coarse paste. Stir in salt and cinnamon, and season with pepper. Make a few shallow 1/2 inch slits on both sides of chicken; rub all over with the basil mixture. Place on a rimmed baking sheet covered with cooking spray. Bake til cooked through, 12 to 15 minutes. Let cool completely then slice thinly or shred in small pieces.
• Make the dressing: Finely chop other half of shallot in the clean bowl of a food processor. Add mango and process til smooth. Add lime juice and cayenne and process til combined.
• Assemble wraps: Spread about 1/4 c mango dressing in center of each lavash. Top with chicken, mango and herbs. Roll up diagonally to form a cone. Wraps can be refrigerated, wrapped in parchment and plastic up to 4 hours.

CHICKEN WRAPS WITH MANGO, BASIL, AND MINT

Steps:

• Preheat the oven to 375°F. Make the chicken: Finely chop garlic and shallot in a food processor. Add basil and oil, and process until mixture forms a coarse paste. Stir in salt and cinnamon, and season with pepper. Make a few shallow 1/2-inch slits on both sides of chicken; rub all over with the basil mixture. Place on a rimmed baking sheet. Bake chicken until cooked through, 12 to 15 minutes. Let cool completely, then shred chicken into small pieces; set aside.
• Make the dressing: Finely chop shallot in the clean bowl of the food processor. Add mango, and process until smooth. Add the lime juice and cayenne, and process until combined.
• Assemble wraps: Spread about 1/4 cup mango dressing in center of each lavash. Top with chicken, mango, and herbs. Roll up diagonally to form a cone. Wraps can be refrigerated, wrapped in parchment and plastic, up to 4 hours.
• (Per serving)
• Calories: 350
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Cholesterol: 54mg
• Carbohydrate: 29g
• Sodium: 457mg
• Protein: 26g
• Fiber: 1g