Grilled chicken, mango, and avocado wrapped in warm tortillas for a vibrant, fusion-inspired main course.
# What You'll Need:
→ Protein & Main
01 - 2 boneless, skinless chicken breasts (about 12 ounces), sliced into strips
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
→ Produce
08 - 1 large ripe mango, peeled, pitted, diced
09 - 1 ripe avocado, peeled, pitted, sliced
10 - 1 small red onion, thinly sliced
11 - 1 small red bell pepper, thinly sliced
12 - 1/4 cup chopped fresh cilantro
13 - 2 tablespoons lime juice (from 1 lime)
→ Wraps
14 - 4 large flour tortillas (10-inch diameter)
→ Extras
15 - 1/2 cup shredded lettuce
16 - 1/2 cup prepared salsa, optional
# Directions:
01 - Combine sliced chicken breasts with olive oil, chili powder, ground cumin, garlic powder, salt, and black pepper in a bowl. Toss until evenly coated.
02 - Preheat a grill pan or skillet over medium-high heat. Add the chicken strips and cook for 3 to 4 minutes per side, until golden brown and thoroughly cooked. Transfer to a plate and set aside.
03 - In a medium mixing bowl, gently combine diced mango, sliced avocado, red onion, red bell pepper, cilantro, and lime juice. Season with a pinch of salt, if needed.
04 - Heat flour tortillas in a dry skillet or microwave for 20 to 30 seconds, until soft and pliable.
05 - Place a layer of shredded lettuce down the center of each tortilla. Arrange grilled chicken strips on top, followed by a generous spoonful of the mango avocado mixture. Add salsa, if desired.
06 - Fold the sides of the tortilla inward and roll tightly from the bottom to enclose the filling.
07 - Serve immediately, or for extra crispness, cook burritos seam-side down in a hot skillet for 1 to 2 minutes.
