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
Dry roasted salted 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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