Mango-Chicken Wraps

Name: Mango-Chicken Wraps
Ingredients: 2/3 cup vegetable broth; 1/4 cup chopped cilantro; 1 green onion, chopped; 1 garlic clove; 1 tablespoon fresh lime juice (1 lime); 1 tablespoon white wine vinegar; 1/2 teaspoon sea salt; 2 fresh mangoes, peeled, chopped, and divided; 1/2 teaspoon chopped and seeded serrano chile pepper (optional); 1 1/2 pounds chicken breast strips; 1/4 teaspoon salt; Romaine lettuce leaves; 10 (8-inch) flour tortillas; Wooden picks (optional)

14 ingredients

5 steps

Ingredients

2/3 cup vegetable broth
1/4 cup chopped cilantro
1 green onion, chopped
1 garlic clove
1 tablespoon fresh lime juice (1 lime)
1 tablespoon white wine vinegar
1/2 teaspoon sea salt
2 fresh mangoes, peeled, chopped, and divided
1/2 teaspoon chopped and seeded serrano chile pepper (optional)
1 1/2 pounds chicken breast strips
1/4 teaspoon salt
Romaine lettuce leaves
10 (8-inch) flour tortillas
Wooden picks (optional)

Directions

1

Process first 7 ingredients, 1 chopped mango, and, if desired, chile pepper in food processor until smooth, stopping to scrape down sides. Pour half of mixture into a shallow dish or zip-top plastic freezer bag; add chicken. Cover or seal, and chill at least 1 hour. Cover, chill, and reserve other half of cilantro mixture.
2

Remove chicken from marinade, discarding marinade. Sprinkle chicken evenly with 1/4 tsp. salt.
3

Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done.
4

Shred chicken into bite-size pieces. Stir together chicken, remaining chopped mango, and reserved cilantro mixture.
5

Place lettuce leaves on each tortilla, and top each evenly with chicken mixture. Roll up tortillas, and secure with wooden picks, if desired.