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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 350 g, Cholesterol 54 g, Fiber 1 g, Protein 26 g, SaturatedFat 4 g, Sodium 457 g
MANGO CHICKEN WRAPS
These easy wraps are my go-to recipe when I want to make an exciting sandwich my family will love. The spiced chicken strips taste amazing with the tangy mango sauce.-Jan Warren-Rucker, Clemmons, North Carolina
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 5 servings.
Number Of Ingredients 18
Steps:
- In a food processor, combine the mangoes, onion, jalapeno, lime juice and honey. Cover and process until pureed. Stir in cilantro; set aside., In a large skillet, saute the chicken, cumin, garlic powder, chili powder, cayenne and oregano in oil until heated through. Spread mango sauce over tortillas. Layer with chicken, cheese, red pepper, tomatoes and lettuce; roll up.
Nutrition Facts : Calories 476 calories, Fat 18g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1116mg sodium, Carbohydrate 46g carbohydrate (15g sugars, Fiber 5g fiber), Protein 31g protein.
MANGO BASIL CHUTNEY
Steps:
- Put the basil, ginger, vinegar, cardamom, Five-Spice Blend, chili, mango, lime juice, salt and sugar in a blender and pulse until smooth. Store in an airtight container in the refrigerator until serving.
CHICKEN WRAPS WITH MANGO, BASIL AND MINT
From Martha Stewart Living. If you can't get lavash, you could substitute large tortillas or toasted pita.
Provided by kitchenslave03
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375. Make the chicken: Place garlic and 1/2 the shallot in a food processor. Add basil and oil, and process til 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 covered with cooking spray. Bake til cooked through, 12 to 15 minutes. Let cool completely then slice thinly or shred in small pieces.
- Make the dressing: Finely chop other half of shallot in the clean bowl of a food processor. Add mango and process til smooth. Add lime juice and cayenne and process til combined.
- Assemble wraps: Spread about 1/4 c mango dressing in center of each lavash. Top with chicken, mango and herbs. Roll up diagonally to form a cone. Wraps can be refrigerated, wrapped in parchment and plastic up to 4 hours.
Nutrition Facts : Calories 117.5, Fat 2.1, SaturatedFat 0.4, Cholesterol 34.2, Sodium 331.4, Carbohydrate 10.8, Fiber 1.5, Sugar 7.8, Protein 14.4
CHICKEN SALAD WITH MANGO AND MINT
Serve this Chicken Salad with Mango and Mint for a refreshing meal. When buying jicama, look for smooth, relatively unblemished roots with thin skin and juicy flesh. To peel the ginger, use the edge of a spoon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 15
Steps:
- In a blender, combine lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger. Process dressing until smooth. Set aside.
- Place chicken in a medium stockpot. Add enough water to cover by 1 inch. Bring to a boil. Lower heat, and simmer until cooked through, about 10 to 12 minutes. Transfer chicken to a medium bowl; allow to cool slightly. Shred chicken, and toss with all but 2 tablespoons of dressing. Set aside.
- While the chicken is cooking, prepare an ice bath. Set aside. Bring a medium saucepan of salted water to a boil. Add snap peas, and cook for 30 seconds. Using a slotted spoon, transfer to ice bath to cool.
- In a medium bowl, combine snap peas, arugula, and pea shoots. Toss with 2 tablespoons of dressing. Season with salt and pepper.
- Add jicama and mango to chicken. Toss to combine. Season with salt and pepper. Cover each lavash with arugula mixture. Divide chicken salad between lavash. Roll up to enclose filling. Cut each lavash in half on the diagonal, and serve.
CHICKEN WRAPS
Boneless chicken wrapped with bacon and pineapple. My family loves these. You could dip them into spicy mustard if desired.
Provided by KARENFRITTS
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 4h30m
Yield 10
Number Of Ingredients 4
Steps:
- Cut chicken into bite-size pieces. Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chuck. Marinate for 4 hours or longer in teriyaki sauce.
- Preheat oven to 375 degrees F (190 degrees C).
- Place marinated appetizers onto parchment lined baking sheets. Bake for 20 minutes, or until chicken is done and bacon golden brown. Drain on paper towels. Serve hot.
Nutrition Facts : Calories 245.2 calories, Carbohydrate 19 g, Cholesterol 41.8 mg, Fat 10.8 g, Fiber 0.5 g, Protein 17.2 g, SaturatedFat 3.6 g, Sodium 2703 mg, Sugar 17.2 g
CHICKEN WRAPS WITH MANGO, BASIL, AND MINT
The chicken and the mango dressing can be made a day ahead and refrigerated separately.
Yield makes 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 375°F. 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 chicken 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. Wraps can be refrigerated, wrapped in parchment and plastic, up to 4 hours.
- (Per serving)
- Calories: 350
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Cholesterol: 54mg
- Carbohydrate: 29g
- Sodium: 457mg
- Protein: 26g
- Fiber: 1g
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