Prep Time
15 Mins
Cook Time
8 Mins
Chill Time
1 Hour
Yield
Makes 10 wraps
Photo: Beth Dreiling; Styling: Cari South

How to Make It

Step 1

Process first 7 ingredients, 1 chopped mango, and, if desired, chile pepper in food processor until smooth, stopping to scrape down sides. Pour half of mixture into a shallow dish or zip-top plastic freezer bag; add chicken. Cover or seal, and chill at least 1 hour. Cover, chill, and reserve other half of cilantro mixture.

Step 2

Remove chicken from marinade, discarding marinade. Sprinkle chicken evenly with 1/4 tsp. salt.

Step 3

Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done.

Step 4

Shred chicken into bite-size pieces. Stir together chicken, remaining chopped mango, and reserved cilantro mixture.

Step 5

Place lettuce leaves on each tortilla, and top each evenly with chicken mixture. Roll up tortillas, and secure with wooden picks, if desired.

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