Chicken Wraps with Mango, Basil, and Mint

By Jackie618

Recipe from Martha Stewart

Rubbed with basil and spices, baked skinless chicken breast has a bright taste. Mango contributes heart-protective beta-carotene, and the lavash is a good alternative to a flour tortilla, which often has some trans fats. The chicken and the mango dressing can be made one day ahead and stored separately in the refrigerator.

Ingredients

• FOR THE CHICKEN
• 1 garlic clove
• 1/2 shallot
• 1/4 cup loosely packed fresh basil leaves
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground cinnamon
• Freshly ground pepper
• 2 boneless, skinless chicken breast halves (about 12 ounces total)
• FOR THE DRESSING
• 1/2 shallot
• 1/2 mango, peeled and cut into 2-inch pieces
• 2 teaspoons fresh lime juice
• Pinch of cayenne pepper
• FOR ASSEMBLING
• 4 lavash breads (3 1/2 ounces each)
• 1/2 mango, peeled and cut into 1/2-inch-thick spears
• 8 fresh basil leaves
• 8 fresh mint leaves

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

1. Preheat oven to 375 degrees. Make the chicken: Finely chop garlic and shallot in a food processor. Add basil and oil, and process until mixture forms a coarse paste. Stir in salt and cinnamon, and season with pepper. Make a few shallow 1/2-inch slits on both sides of chicken; rub all over with the basil mixture. Place on a rimmed baking sheet. Bake chicken until cooked through, 12 to 15 minutes. Let cool completely, then shred into small pieces; set aside.
2. Make the dressing: Finely chop shallot in the clean bowl of the food processor. Add mango, and process until smooth. Add the lime juice and cayenne, and process until combined.
3. Assemble wraps: Spread about 1/4 cup mango dressing in center of each lavash. Top with chicken, mango, and herbs. Roll up diagonally to form a cone. Wraps can be refrigerated, wrapped in parchment and plastic, up to 4 hours.