My yummy Island Chicken Wraps are healthy, delicious and full of lovely tropical flavors. One bite and this dish will magically transport you to the tropics within the comfort of your own kitchen. This versatile recipe can also be served as a salad or simply tossed with your favorite variety of pasta. This kid friendly meal is great for picnics too ☺.
ISLAND CHICKEN WRAPS
2 large boneless/skinless chicken breasts, cut into small bite size pieces
1 small red bell pepper, finely diced (you can use green, yellow, or orange bell pepper or a mix)
1 small carrot, peeled and finely grated
1 small red onion, finely minced
2 garlic cloves, finely minced
½” piece of ginger, peeled and finely minced
1 small ripe but firm mango, small dice
1 small ripe but firm avocado, small dice
2 tbsp golden raisins
½ tsp turmeric (haldi)
½ tsp ground cumin powder
½ tsp ground coriander powder
¼ tsp ground cinnamon powder
pinch of finely grated nutmeg
salt & pepper, to taste
juice of ½ lime (or lemon)
3 tbsp oil (vegetable or canola)
½ cup toasted unsalted sliced almonds (or you can use macadamia or pine nuts)
¼ cup cilantro leaves, finely chopped
4 warm tortilla wraps (or you can use rotis, chapatis, naans or pitas)
In a medium size mixing bowl, combine the chicken with the spices (turmeric, ground cumin powder, ground coriander powder, ground cinnamon, nutmeg, salt & pepper) and 1 tbsp of oil. Mix well to combine, cover, refrigerate. Let the chicken marinate for at least 1-2 hours.
In a deep skillet or wok on medium high heat, add the 1 tbsp of oil. When hot, add the chicken pieces and lightly brown. You may need to do this in batches. Set the chicken aside until needed.
Now to the same skillet or wok, add the remaining oil if needed. When hot, add the onions along with the bell peppers, carrot, garlic & ginger. Then lightly sauté the vegetables and aromatics for a few minutes before adding the raisins and almonds. Stir and let cook for 2-3 more minutes before adding the chicken pieces back. Mix well and add the lime juice. Now remove the skillet from the heat and let cool slightly. Lastly, add the mango along with avocado and gently toss well to combine. Garnish with the cilantro leaves and fill each wrap equally with the chicken/vegetable mixture. Roll the wraps tightly, cut in half on a bias (diagonal angle) and serve for lunch or as a light meal or snack.
Feel free to add your favorite vegetables to the recipe. You can also add some fresh lettuce, tomato slices or your favorite cheese to the wraps.
The marinated chicken can also be baked in the oven or grilled on an outdoor bbq as well.