Miracle Whipandreg Mango Chicken Salad Wraps Recipes

MIRACLE MANGO SALSA CHICKEN

Steps:

• Preheat a large cast-iron skillet over medium-high heat.
• Sprinkle the chicken thighs with salt and pepper on both sides. Add 2 tablespoons oil to the skillet and sear the chicken thighs until browned well, 2 to 3 minutes per side. Remove the chicken to a plate.
• Add the rice, 1 1/2 cups water and 1 cup of the mango salsa. Stir and bring to a boil. Add the chicken back to the top of the rice, reduce to a simmer, cover and cook until the chicken and rice are cooked through, 17 to 20 minutes.
• Serve up a pile of rice, topped with the chicken and garnished with additional mango salsa.

MANGO CHICKEN WRAPS

Steps:

• In a food processor, combine the mangoes, onion, jalapeno, lime juice and honey. Cover and process until pureed. Stir in cilantro; set aside., In a large skillet, saute the chicken, cumin, garlic powder, chili powder, cayenne and oregano in oil until heated through. Spread mango sauce over tortillas. Layer with chicken, cheese, red pepper, tomatoes and lettuce; roll up.

MIRACLE WHIP MANGO-CHICKEN SALAD WRAPS

Steps:

• Mix dressing and curry powder until blended.
• Add all remaining ingredients except tortillas; mix lightly.
• Spoon down centers of tortillas, roll up.

CURRIED CHICKEN WRAPS

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.
• Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.

SATAY CHICKEN & MANGO WRAPS

Steps:

• In a large bowl, mix the peanut butter, coconut cream, soy, mango chutney and lime zest. Spoon half into a serving bowl and set aside. Add the chicken pieces to the large bowl and toss everything well to coat. Can be left to marinate in the fridge for up to 24 hrs.
• Thread the chicken onto skewers (you should make 4-6), alternating the chunks with pieces of mango. Place on a baking tray lined with foil. Heat the grill to high and cook the skewers for 5 mins each side until the chicken is cooked through and starting to char on the edges. Serve in warm wraps with bowls of carrot, coriander, extra satay sauce and lime wedges for squeezing over.

GINGERY ROTISSERIE CHICKEN SALAD WRAPS

Steps:

• Break down the chicken, removing all of the meat from the bones and shred into 1- to 2-inch pieces. Save the carcass to make stock with later.
• Place the shredded chicken in a large bowl along with the carrots, scallions, cabbage, cashews and cilantro. Toss together.
• Add the ginger, garlic, coconut aminos, olive oil, vinegar, sesame oil, ground mustard and 1/2 teaspoon salt to the carafe of a high-speed blender, such as a Vitamix. Blend on high for 30 seconds. Pour over the chicken mixture and toss to combine. Taste for seasoning, adding more salt if needed.
• Scoop some of the mixture into the lower middle half of each tortilla, then fold over and tuck in the sides while rolling up into a wrap. Slice in half and serve.