Chicken and mango tortilla wraps

Preparation – 10 minutes

Rinse the bell pepper, remove the seeds and cut into slices. Rinse the lettuce if needed and use a salad spinner to remove the excess water.  

Remove any excess fat or muscles from the chicken fillets and chop into slices. Divide the mango into pieces, or unfreeze the frozen mango en place in a small saucepan.

Add half a teaspoon of cayenne pepper and heat until the mango is soft enough to create a smooth mango puree.  

Finishing the chicken and mango tortilla wraps – 10 minutes

Heat oil from the sun-dried tomato jar and cook the chicken for a few minutes. Add the slices of bell pepper. If you like you can add some extra garlic, but the oil from the sun-dried tomatoes normally has enough flavour on its own.

Roughly chop the sun-dried tomatoes and add them to the chicken. Season with pepper and salt. Heat a grill pan on high heat and grill the tortilla wraps one by one.

Coat a tortilla with the mango puree, divide a few lettuce leaves and the chicken filling. Enjoy!