Chicken Wraps with Mango, Basil, and Mint

Chicken Wraps with Mango, Basil, and Mint
Photo: Yunhee Kim

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.


For The Chicken

  • 1 garlic clove

  • ½ shallot

  • ¼ cup loosely packed fresh basil leaves

  • 1 teaspoon extra-virgin olive oil

  • ½ teaspoon coarse salt

  • ¼ teaspoon ground cinnamon

  • Freshly ground pepper

  • 2 boneless, skinless chicken breast halves (about 12 ounces total)

For The Dressing

  • ½ shallot

  • ½ mango, peeled and cut into 2-inch pieces

  • 2 teaspoons fresh lime juice

  • Pinch of cayenne pepper

For Assembling

  • 4 lavash breads (3 ½ ounces each)

  • ½ mango, peeled and cut into ½-inch-thick spears

  • 8 fresh basil leaves

  • 8 fresh mint leaves


  1. 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.

  2. 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.

  3. 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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