- Servings: 4
|4||Boneless Skinless Chicken Breasts|
|1 cup||Plain Yogurt|
|¼ cup||Olive Oil|
|1 clove||Garlic, minced|
|2 Tbsp||Chopped Fresh Mint Leaves|
|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|
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.