The chicken and the mango dressing can be made a day ahead and refrigerated separately.
Recipe information
Yield
makes 4
Ingredients
For the Chicken
1
1
1
1
1
1
2
For the Dressing
1
1
2
For Assembling
4
1
8
8
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 375°F. 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 chicken into small pieces; set aside.
Step 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.
Step 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.
Fit to eat recipe
Step 4
(Per serving)
Step 5
Calories: 350
Step 6
Saturated Fat: 4g
Step 7
Unsaturated Fat: 8g
Step 8
Cholesterol: 54mg
Step 9
Carbohydrate: 29g
Step 10
Sodium: 457mg
Step 11
Protein: 26g
Step 12
Fiber: 1g
