asian mango chicken wraps
- 2 ripe mangos (peeled, pitted and diced)
- 1 1/2 cups chopped roasted chicken breast
- 2 green onions (sliced)
- 2 tablespoons fresh basil (chopped)
- 1/2 red bell pepper (chopped)
- 1 1/2 cups shredded Savoy or Napa cabbage
- 1/2 red bell pepper (chopped)
- 2 medium carrots (grated)
- 1/3 cup fat-free cream cheese
- 3 tablespoons natural creamy peanut butter (unsalted)
- 2 teaspoons low-sodium soy sauce
- 4 whole-wheat tortillas (8″)
- Cut mangos, vegetables and chicken. Place in a mixing bowl and toss until well mixed.
- In a small mixing bowl, whisk together cream cheese, peanut butter and soy sauce.
- To assemble: lay out tortillas on a flat surface. On each tortilla, spread 1/4 of the cream cheese mixture and top with mango, vegetable and chicken mix. Roll up tightly, tucking in the ends of the tortilla. Secure with toothpicks.
- To serve, cut each wrap in half.
- If not serving immediately, refrigerate; keeps well overnight.
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