ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken-Mango Wraps

Photo: Brian Hagiwara; Styling: Davida Sidrane
Prep time 20 mins
Yield Serves: 2
Leftover grilled chicken does double-duty the next day as Chicken-Mango Wraps. Bump up the flavor by replacing jam with chutney for more mango taste.


  • 2 tablespoons mayonnaise
  • 1 1/2 teaspoons apricot or peach jam
  • 1/2 teaspoon minced seeded jalapeño
  • 2 spinach wraps (about 8-inch diameter), warmed
  • 1 1/2 cups baby spinach leaves
  • 2 cups thickly sliced cooked chicken (about 6 oz.)
  • 1/2 ripe mango, pitted, peeled and sliced 1/2 inch thick
  • 1/2 ripe avocado, pitted, peeled and sliced 1/2 inch thick
  • 3/4 cup alfalfa sprouts

Nutrition Information

  • calories 532
  • fat 25 g
  • satfat 4 g
  • protein 33 g
  • carbohydrate 43 g
  • fiber 6 g
  • cholesterol 77 mg
  • sodium 402 mg

How to Make It

  1. In a small bowl, stir mayonnaise, jam and jalapeño together.

  2. Lay wraps flat on a work area and spread them with mayonnaise mixture. Layer spinach leaves flat, down center of wraps. Top with chicken, mango, avocado and sprouts.

  3. Roll wraps snugly. Cut in half and serve.