Chicken Wraps with Mango, Basil, and Mint

17 Ratings
  • 5 3
  • 4 6
  • 3 6
  • 2 2
  • 1 0

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.

Martha Stewart Living, September 2006

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Credit: Yunhee Kim

Recipe Summary

Servings:
4
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Ingredients

For The Chicken
For The Dressing
For Assembling

Directions

  • 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.

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  • 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.

Cook's Notes

The chicken and the mango dressing can be made one day ahead and stored separately in the refrigerator. Wraps can be refrigerated, wrapped in parchment and plastic, up to 4 hours.

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Reviews (1)

17 Ratings
  • 5 3
  • 4 6
  • 3 6
  • 2 2
  • 1 0
Martha Stewart Member
09/19/2008
I made this for an iron chef competition with my husband's co-workers. They loved it but commented it would be better warm. I made smaller versions using small tortillas. My 15-month old-baby also loves all the ingredients, including the chicken. I also wanted to suggest that this website allow you to post recipes to facebook. Friends on facebook asked for the recipe when I mentioned it in my status. This would be a good way for you to get new visitors to your site.
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