- Servings: 4
Ingredients:
| 4 | Boneless Skinless Chicken Breasts |
| 1 cup | Plain Yogurt |
| ¼ cup | Olive Oil |
| 1 clove | Garlic, minced |
| 2 Tbsp | Chopped Fresh Mint Leaves |
| ½ tsp | Paprika |
| Salt, to taste | |
| Juice of 1/2 Fresh Lemon | |
| 1½ | Ripe Avocados, sliced into ¼" thick lengthwise slices |
| 1 | Fresh Ripe Mango, cubed |
| ¼ cup | Coarsely Chopped Pecans or Fresh Walnuts, optional |
| ¼ head | Shredded Iceberg Lettuce, white or red cabbage |
| 4 | Large Wraps or Pita Breads |
Directions:
Combine the yogurt, olive oil, lemon juice and spices, then mix well. In a resealable plastic bag, or a glass bowl, marinate the chicken breasts in 1/2 of the yogurt mixture for at least an hour. On a preheated grill, carefully grill the chicken breasts on both sides, just until cooked through.
Allow chicken to cool, then dice into small bite sized pieces. Toss diced chicken in a bowl with the remaining yogurt dressing until fully coated. Carefully mix in mango and nuts with a spoon. Assemble the wraps by filling each with 1/4 of the avocado slices, lettuce or cabbage, and 1/4 of the chicken salad. Wrap and serve.
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