Chicken wraps with mango salsa

 

 A weekend lunch option, or weekday if you make the salsa ahead and have cooked chicken on hand.

Chicken mango wrap
From “The Complete Cooking Light Cookbook”

Ingredients
½ cup diced tomato
½ cup chopped peeled mango
2 tablespoons diced red bell pepper
2 tablespoons diced red onion
2 tablespoons chopped fresh cilantro
1 ½ tablespoons fresh lime juice
½ tablespoons minced jalapeño
4 flour tortillas
¼ cup sour cream
1½ cup shredded cooked chicken
¾ cup thinly sliced red cabbage

Method
Combine tomato, mango, bell pepper, onion, cilantro, lime juice and jalapeño in a medium bowl. Season with salt and pepper and let set for 30 minutes at room temperature.

Heat tortillas according to package instructions. Spread each tortilla with 1 tablespoon of sour cream. Top with chicken, cabbage and salsa mixture. Err on the side of less than more. Roll up tortillas and serve seam-side down.

Rating: This makes a very nice salsa that I could see making again for its own sake. As for the wrap, well, there's nothing wrong with it that turning it into a taco wouldn't cure. It smacks of recipe generators sitting around a conference room saying, hey, how about we turn a taco into a wrap so it's a new recipe? I erred on the skimpy side when adding ingredients, based on previous wrap wrestling issues. But it was still a challenge to roll up and eat with any degree of grace as written. Since it made enough for 4, we had a second shot at it for lunch the next day and it worked much better when I used even skimpier toppings. Better to have leftovers of something than a hot mess you can't eat. As Dave said the first day, "No thanks, I'll wear it home." But if you made it as a taco with grilled chicken and just topped it with the cabbage, salsa and a small dollop of sour cream, I think it would be a winner.

 

This salsa  is a winner in its own right.