CURRIED MANGO CHICKEN WRAP

Light and Delicious to Enjoy During the Summer Months

Ingredients

 
4  DIEGO'S Flour Tortillas Wraps

2 chicken breast fillets
2 teaspoons Curry powder
½ cup plain yogurt
2 tablespoons Slivered almonds
½ cup scallion onions, diced
½ teaspoon dried mint
1 cup diced Mango
½ cup red onion, finely diced
1 tablespoons Jalapeno pepper, very finely diced (wash hands after handeling)
½ cup pineapple, chopped (if using canned drain and pat dry)
1 tablespoon lime juice
Canola oil for cooking

Preparation

Cut chicken breasts into strips.

Combine curry powder, dried mint, chicken breast strips let stand for 20 to 30 minutes.

In a wok, heat canola oil over high heat.

Add chicken strips and stir fry until done. Remove from wok and set aside.

In a bowl, combine remaining ingredients except tortillas and add chicken mixture. Toss to blend.

Warm 4 tortillas, according to package directions.

Fill each tortilla with 1 cup chicken vegetable/fruit mixture.

Roll up and slice in half or quarters.

Other Notes

Serving suggestion, arrange curried chicken mango wrap on a plate, beside a serving of shredded lettuce that has been tossed with a little olive oil and balsamic vinegar, salt and pepper.