Chicken and mango tortilla wraps are an easy and quick recipe for every day of the week. With mango puree instead of mango pieces.
Made by Véronique
Published at 2017-01-30, this recipe is for 3 persons and takes 20 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
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.
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!
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