Ingredients

The following ingredients have 4 Servings
  • 4 large flour tortillas
  • 1 pound boneless skinless chicken breasts ((about 2 breasts), butterflied--sliced horizontally in half)
  • 1 cup shredded mozzarella cheese ((optional))
  • 2 teaspoons chili powder
  • 2 teaspoons fresh lime juice
  • 4 teaspoons olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • salt and freshly ground black pepper
  • 1 teaspoon light brown sugar
  • dash cayenne pepper
  • 1 ripe mango (, peeled, pitted, and diced)
  • 1 avocado (, pitted, peeled, and diced)
  • 1 small red onion (, diced)
  • 4 heaping Tablespoons fresh cilantro (, chopped)
  • 1/2-1 whole serrano peppers (, seeds and veins removed, minced)
  • 2 Tablespoons fresh lime juice
  • salt (, to taste)

Instruction

  • In a small bowl whisk together the chili powder, lime juice, olive oil, cumin, paprika, onion powder, garlic powder, brown sugar salt and pepper and cayenne. 
  • Add the chicken breasts to the marinade and allow to sit at room temperature for 10-15 minutes.
  • Heat a large non-stick skillet over medium-high heat. Once hot, add the chicken and brown on one side for 3-5 minutes. 
  • Flip and cook on the other side for a few minutes more until cooked through. Remove to a plate and allow to rest while preparing the rest of the wrap.
  • Make the mango avocado salsa by combining all ingredients in a bowl. Set aside.
  • Turn oven to high broil. 
  • Sprinkle mozzarella cheese evenly over the two large flour tortillas, and place them on a large baking sheet. 
  • Broil on high, just until the cheese is melted. Remove from oven. 
  • Slice the chicken breasts into thin strips and place on top of the melted cheese. 
  • Top with a few spoonfuls of mango avocado salsa and roll into a wrap, securing with toothpicks if needed. Serve immediately.