Lunch Mango Chicken Salad Wraps

Cook time; 12 minutes

Ingredients for 4 servings

Jerk seasoning – 1 tbsp.

Extra virgin olive oil – 1 tbsp.

Boneless, skinless chicken breasts – 2

Sprouts – 1 cup

Baby spinach greens – 1 cup

Mango – 1, diced

Sweet red pepper – ½, diced

Low-fat plain yogurt – ¼ cup

Juice and grated rind from ½ fresh lime

Multigrain or brown rice wraps – 4 (6 inch each)


1. In a bowl, whisk jerk seasoning with oil. Add both chicken breasts and turn to coat.

2. Place chicken on parchment-lined baking sheet. Broil, turning once

until no longer pink inside, about 12 minutes.

3. Let cool slightly, cut into thin strips. In a large bowl, toss together mango, yogurt, red pepper, lime rind, and juice. Lay one-quarter of the spinach and chicken in each wrap.

4. Divide the mango mixture among wraps, placing in center of each.

5. Place ¼-cup sprouts on each wrap. Fold both sides over filling.

6. Roll up tightly from the end and serve.