There’s something magical about the combination of juicy mango and smoky, spiced chicken tucked into a warm tortilla. It’s like a vacation in every bite—bright, bold, and just a little bit messy in the best way possible. Whether you’re packing lunch for work or need a quick dinner that doesn’t skimp on flavor, these wraps are your new go-to.
Looking for Mango & Chicken Tortilla Wrap inspiration? You'll love what we have! Explore more Sandwiches recipes or discover our Chicken Thigh Recipes favorites.
Essential Ingredients & Tools
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil (or any neutral oil like vegetable or avocado)
- 1 tsp smoked paprika (substitute regular paprika if needed)
- 1 tsp ground cumin (toasted whole cumin seeds for extra depth, optional)
- ½ tsp garlic powder (or 1 fresh garlic clove, minced)
- ¼ tsp cayenne pepper (omit for less heat)
- Juice of 1 lime (about 2 tbsp bottled lime juice in a pinch)
- For the Filling:
- 1 ripe mango (firm but sweet—see Chef’s Wisdom for picking tips)
- ½ red bell pepper
- ¼ red onion (soak in ice water for 5 minutes to mellow the bite)
- 1 cup shredded purple cabbage (green cabbage works too)
- ¼ cup fresh cilantro (substitute parsley if cilantro isn’t your thing)
- For the Sauce:
- ¼ cup Greek yogurt (plain yogurt or sour cream as alternatives)
- 1 tbsp honey (maple syrup or agave for vegan)
- 1 tsp sriracha (hot sauce or chili flakes to taste)
- The Wrap Itself:
- 4 large flour tortillas (whole wheat, spinach, or gluten-free wraps also work)
Tools
- Large mixing bowl
- Skillet or grill pan (a regular frying pan is fine)
- Meat thermometer (optional but helpful)
- Sharp knife and cutting board
- Paper towels (for drying ingredients)
How to Make Mango & Chicken Tortilla Wraps
1. Marinate the Chicken
In a bowl, whisk together 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, ½ tsp garlic powder, ¼ tsp cayenne pepper, and juice of 1 lime. This marinade tenderizes the chicken while infusing it with flavor.
Pro Tip: For deeper flavor, toast whole cumin seeds in the oil first—heat on low for 1–2 minutes until fragrant, then cool slightly before adding other spices.
Coat the 2 chicken breasts thoroughly and let them marinate for at least 10 minutes (or up to 24 hours refrigerated).
2. Cook the Chicken
Heat a skillet over medium-high until very hot. Add the chicken and cook undisturbed for 5–6 minutes per side to develop a golden crust.
Why no peeking? Moving the chicken too soon prevents proper browning (the Maillard reaction), which adds complex flavor.
Check for doneness with a meat thermometer (165°F) or by slicing into the thickest part—no pink should remain. Let it rest for 5 minutes before slicing thinly against the grain.
3. Prep the Veggies & Mango
- Mango: Slice vertically along the flat pit, score the flesh in a grid, and scoop out cubes.
- Bell Pepper & Onion: Thinly slice ½ red bell pepper and ¼ red onion for crunch.
- Cabbage & Cilantro: Toss together 1 cup shredded purple cabbage and ¼ cup fresh cilantro.
Key Move: Pat everything dry to prevent soggy wraps.
4. Make the Sauce
Mix ¼ cup Greek yogurt, 1 tbsp honey, and 1 tsp sriracha. Adjust sweetness or heat to taste.
5. Assemble Like a Pro
Warm 4 large flour tortillas in a dry skillet for 10 seconds per side to make them pliable.
Layering Order:
- Spread 2 tbsp sauce down the center.
- Add chicken, mango, and veggies.
- Fold sides inward, then roll tightly from the bottom.
For extra crispness, sear the assembled wrap for 30 seconds per side. Slice diagonally and serve.
Chef’s Wisdom
Choosing the Right Mango
Pick one that yields slightly near the stem but isn’t mushy. Overripe mango turns the wrap soggy.
Rolling for Structural Integrity
- Place filling closer to the bottom edge.
- Fold sides first, then roll upward tightly.
- If the tortilla cracks, warm it for another 5 seconds to reactivate elasticity.
Storage & Freshness Guide
- Assembled Wraps: Wrap in parchment + foil. Refrigerate for up to 2 days. Reheat at 350°F for 8 minutes to crisp.
- Components Separately: Store chicken (4 days), veggies (3 days), and sauce (5 days) in airtight containers.
Nutrition Profile
Per Serving:
- Calories: 320
- Protein: 24g
- Carbs: 35g
- Fat: 9g
- Fiber: 4g
Perfect Pairings
Complementary Dishes
- Jicama Slaw: Julienned jicama with lime and chili powder adds crunch and freshness.
- Grilled Corn Salad: Charred corn with cotija cheese mirrors the wrap’s smoky-sweet balance.
Drinks
- Iced Mint Green Tea: Cleanses the palate with a refreshing contrast.
- Mango Lassi: A creamy, tropical drink that doubles down on flavor.
Something Sweet
- Coconut Macaroons: Chewy texture pairs with the Caribbean vibe.
- Pineapple Sorbet: Bright acidity resets the palate after the bold flavors.
Ingredient Variations and Their Impact
- Grilled Shrimp: Swap chicken for shrimp; add orange zest to the marinade.
- Black Bean Vegan: Use mashed black beans + chipotle powder.
- Pineapple Twist: Replace mango with charred pineapple for caramelized sweetness.
Mango & Chicken Tortilla Wraps: A Tropical Twist on Lunchtime
Try my easy Mango & Chicken Tortilla Wraps for a fresh, tropical lunch. Juicy chicken, sweet mango, and a creamy sriracha sauce. Get the recipe now!
Ingredients
For the Chicken
-
2 boneless, skinless chicken breasts
-
1 tbsp olive oil
-
1 tsp smoked paprika
-
1 tsp ground cumin
-
½ tsp garlic powder
-
¼ tsp cayenne pepper
-
Juice of 1 lime
For the Filling
-
1 ripe mango, diced
-
½ red bell pepper, thinly sliced
-
¼ red onion, thinly sliced
-
1 cup shredded purple cabbage
-
¼ cup fresh cilantro
For the Sauce
-
¼ cup Greek yogurt
-
1 tbsp honey
-
1 tsp sriracha
For Assembly
-
4 large flour tortillas
Instructions
-
Whisk marinade ingredients and coat chicken. Marinate 10+ minutes.01
-
Cook chicken in skillet for 5–6 minutes per side until 165°F. Rest, then slice.02
-
Prep mango, bell pepper, onion, cabbage, and cilantro. Pat dry.03
-
Mix yogurt, honey, and sriracha for the sauce.04
-
Warm tortillas. Layer sauce, chicken, mango, and veggies. Fold and roll tightly.05
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