Chicken, mango, and avocado come together for a flavorful fusion wrap, ideal for lunch or picnics on warm days.
# Components:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon ground cumin
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Salad & Fruit
07 - 1 ripe avocado, diced
08 - 1 large ripe mango, diced
09 - 1 small red onion, thinly sliced
10 - 1 cup baby spinach leaves
11 - 1/4 cup fresh cilantro, chopped
→ Wrap & Sauce
12 - 4 large flour tortillas (10-inch)
13 - 3 tablespoons mayonnaise or Greek yogurt
14 - 1 tablespoon lime juice
15 - 1 teaspoon honey
16 - Salt and pepper, to taste
# Directions:
01 - Warm a grill pan or skillet over medium-high heat.
02 - Evenly coat chicken breasts with olive oil, ground cumin, smoked paprika, salt, and black pepper. Grill or cook for 4 to 5 minutes per side until the meat is fully cooked and firm. Allow to rest for 5 minutes before slicing thinly.
03 - In a small mixing bowl, thoroughly whisk together mayonnaise or Greek yogurt, lime juice, honey, salt, and pepper until smooth.
04 - Lay each flour tortilla on a flat surface and spread with approximately one tablespoon of prepared sauce.
05 - Arrange baby spinach, sliced chicken, diced avocado, diced mango, thinly sliced red onion, and chopped cilantro down the center of each tortilla.
06 - Fold in the sides, roll up tightly, and slice each wrap in half prior to serving.
