- 6 tortilla wraps
- 2 chicken fillets
- 1 mango or use 250 gram frozen mango
- 1 red bell pepper
- handful lettuce of your choice
- 8 sun-dried tomatoes + oil from the can
- 1/2 teaspoon cayenne pepper
- pepper and salt to taste
Kitchen equipment needed
- cutting & chef’s knife
- optional: salad spinner
- small saucepan
- immersion blender
- large skillet
- grill pan
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 is mostly flavored enough.
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 mango puree, divide a few lettuce leaves and the chicken filling. Enjoy!