Chicken-Mango Wraps

Photo: Brian Hagiwara; Styling: Davida Sidrane

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.

Yield: Serves: 2
Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 532
  • Fat: 25g
  • Saturated fat: 4g
  • Protein: 33g
  • Carbohydrate: 43g
  • Fiber: 6g
  • Cholesterol: 77mg
  • Sodium: 402mg


  • 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


  1. 1. In a small bowl, stir mayonnaise, jam and jalapeño together.
  2. 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. 3. Roll wraps snugly. Cut in half and serve.
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