A little sweet, a little spicy! To appease my kiddos, I serve it to them separately on a plate (my kids are not fans of their food all combined together!) And the extra components (chicken veggies and mango, make for a wonderful salad served over greens for lunch the next day!)
Mango Chicken Wraps
1 tablespoon chili powder
1 tablespoon olive oil
6 boneless, skinless chicken breasts (3 reserved for Friday’s meal)
4 green onions, sliced
1.5 cups spinach
1 mango, peeled, pitted and sliced thin
1 red bell pepper, sliced
1/4 cup plain yogurt
juice and grated rind of 1 lime
4 multi-grain wraps
In a bowl, combine chili powder with olive oil. Add to 3 chicken breasts.
Place chicken (3 with chili seasoning, 3 with salt & pepper for Friday’s meal) on a lined baking sheet. Broil, turning once, for a total of 12minutes or until cooked through.
Cut chicken into thin strips. Save the 3 extra chicken breasts in the fridge for Friday.
In a large bowl, toss together mange, red bell pepper, yogurt, lime juice and rind.
On a wrap lay spinach, chicken and mango mixture. Roll up from one end.