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Asian chicken wraps with mango

3
Points®
Total Time
22 min
Prep
15 min
Cook
7 min
Serves
4
Difficulty
Easy
Instead of using the chicken mixture for wraps, you can serve it as a warm salad on top of spinach or lettuce, or serve it over cooked spiralized vegetable “noodles,” rice noodles, or soba noodles. Any leftovers make a delicious lunch to pack for work later in the week.

Ingredients

Uncooked boneless skinless chicken breast

1 pound(s), cut into 1/2-inch cubes

All-purpose flour

2 Tbsp

Table salt

¼ tsp

Dark sesame oil

4 tsp

Scallions

2 medium, trimmed and thinly sliced

Garlic

3 clove(s), minced

Minced ginger

1 Tbsp

Soy sauce

3 Tbsp

Unseasoned rice vinegar

3 Tbsp

Mango

1 medium, ripe, peeled, pitted and chopped

Fresh mint leaves

2 Tbsp, chopped

Bibb lettuce

8 leaf/leaves, medium, large

Roasted salted shelled peanuts

¼ cup(s), finely chopped

Lime

4 wedge(s)

Instructions

  1. Place chicken in medium bowl; add flour and salt and toss to coat.
  2. Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add chicken in batches and stir-fry until lightly browned, about 5 minutes. Transfer chicken to plate.
  3. Meanwhile, stir together soy sauce and vinegar in small bowl. Set aside.
  4. Add remaining 2 teaspoons oil to skillet. Add scallions, garlic, and ginger and stir-fry until fragrant, about 1 minute. Add soy sauce mixture and chicken and stir-fry until chicken is cooked through, about 1 minute. Stir in mango and remove from heat. Stir in mint.
  5. Fill lettuce leaves evenly with chicken mixture and sprinkle with peanuts. Serve with lime wedges; roll up and eat out of hand.
  6. Serving size: 2 wraps

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