Chicken Wraps with Mango, Basil, and Mint
Rubbed with basil and spices, baked skinless chicken breast has a bright taste. Mango contributes heart-protective beta-carotene, and the lavash is a good alternative to a flour tortilla, which often has some trans fats.
- Servings: 4
Photography: YunHee Kim
Source: Martha Stewart Living, September 2006
For The Chicken
- 1 garlic clove
- 1/2 shallot
- 1/4 cup loosely packed fresh basil leaves
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground cinnamon
- Freshly ground pepper
- 2 boneless, skinless chicken breast halves (about 12 ounces total)
For The Dressing
- 1/2 shallot
- 1/2 mango, peeled and cut into 2-inch pieces
- 2 teaspoons fresh lime juice
- Pinch of cayenne pepper
- 4 lavash breads (3 1/2 ounces each)
- 1/2 mango, peeled and cut into 1/2-inch-thick spears
- 8 fresh basil leaves
- 8 fresh mint leaves
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.