Description
In less than an hour, these delicious chicken wraps can be made and packed for a picnic. Take a break and head outside with grilled hoisin and mango in tow.
Ingredients
Scale
- 4 boneless, skinless chicken breasts, 4 – 6 oz. each
- 1/3 cup plus 2 tablespoons hoisin sauce
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1/3 cup mayonnaise
- 4 large whole wheat sandwich wraps or tortillas
- 1 mango, sliced
- 4 handfuls of baby spinach, about a 7 ounce bag
Instructions
- Heat a grill to medium high heat. In a small bowl, combine ? cup hoisin sauce, honey, and soy sauce. Set aside.
- Grill the chicken for about 4 – 5 minutes. Flip and brush with the hoisin mixture and continue grilling for 4 – 5 more minutes or until chicken reaches an internal temperature of 165 degrees. Flip chicken one last time and brush with more of the hoisin mixture. Remove chicken from the grill to a cutting board. Cool the chicken and slice.
- In a small bowl, combine the remaining 2 tablespoons of hoisin sauce and mayonnaise. Set aside.
- To assemble the wraps, place a tortilla on a cutting board. Spread the bottom half of the tortilla with a generous tablespoon or so of the hoisin mayonnaise. Lay a handful of the spinach over the bottom half of the tortilla. Top the spinach with ¼ of the chicken and a few slices of the mango. To roll up the wrap, fold in the two outside edges of the wrap and begin rolling from the edge closest to you. When the wrap is rolled up, slice in a diagonal in the middle and serve.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Main