Description
Sweet and savory grilled chicken wraps are perfect for a picnic or a quick weeknight meal. Mango and spinach add a refreshing crunch.
Ingredients
Units
Scale
- 4 lbs (2 kg) boneless, skinless chicken breasts
- 1/3 cup plus 2 tbsp (100 ml) hoisin sauce
- 1 tbsp (15 ml) honey
- 2 tbsp (30 ml) soy sauce
- 1/3 cup (80 ml) mayonnaise
- 4 large whole wheat sandwich wraps or tortillas
- 1 mango, sliced
- 4 handfuls (7 oz) (200 g) baby spinach
Instructions
- Heat a grill to medium-high heat (approximately 375°F – 190°C).
- In a small bowl, combine 1/2 cup hoisin sauce, honey, and soy sauce. Set aside.
- Grill the chicken for 4–5 minutes per side, brushing with the hoisin mixture after flipping. Grill until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the grill, let it cool, and then slice it.
- In a small bowl, combine the remaining 2 tablespoons of hoisin sauce and mayonnaise. Set aside.
- Place a tortilla on a cutting board.
- Spread the bottom half of the tortilla with a generous tablespoon of the hoisin mayonnaise.
- Lay a handful of spinach over the bottom half of the tortilla.
- Top the spinach with 1/4 of the chicken and a few slices of mango.
- Fold in the two outside edges of the tortilla and roll it up from the edge closest to you.
- Slice the wrap diagonally and serve.
Notes
- For easier slicing, let the grilled chicken rest for 10 minutes before cutting.
- Substitute rice paper wrappers for a lighter, gluten-free option.
- Store leftover chicken separately from the wraps to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 100