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Chicken Wraps With Mango, Basil And Mint

Chicken Wraps With Mango, Basil, and Mint Adapted from Recipe also available on marthastewart.com Makes 4 wraps
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Course: Main
Author: Martha Stewart Living Cookbook: The New Classics | Martha Stewart


  • For the chicken:
  • 1 garlic clove
  • ½ shallot
  • ¼ cup loosely packed fresh basil leaves
  • 1 teaspoon extra-virgin olive oil
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground cinnamon
  • Freshly ground pepper
  • 2 boneless skinless chicken breast halves (about 12 ounces total)
  • For the dressing:
  • ½ shallot
  • ½ mango peeled and cut into 2-inch pieces
  • 2 teaspoons fresh lime juice
  • Pinch of cayenne pepper
  • For assembly:
  • 4 lavash breads 3 ½ ounces each
  • ½ mango peeled and cut into ½-inch-thick spears
  • 8 fresh basil leaves
  • 8 fresh mint leaves


  • Preheat oven to 375 degrees.
  • Make the chicken: Finely chop garlic and shallot in a food processor. Add basil and oil, and process until mixture forms a coarse paste. Stir in salt and cinnamon, and season with pepper. Make a few shallow ½-inch slits on both sides of chicken; rub all over with the basil mixture. Place on a rimmed baking sheet. Bake chicken until cooked through, 12 to 15 minutes. Let cool completely, then shred into small pieces; set aside.
  • Make the dressing: Finely chop shallot in the clean bowl of the food processor. Add mango, and process until smooth. Add the lime juice and cayenne, and process until combined.
  • Assemble wraps: Spread about ¼ cup mango dressing in center of each lavash. Top with chicken, mango, and herbs. Roll up diagonally to form a cone. Wraps can be refrigerated, wrapped in parchment and plastic, up to 4 hours.