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. The chicken and the mango dressing can be made one day ahead and stored separately in the refrigerator.Return to Healthy Lessons In Lunch Menu
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.