Chicken Wrap with Curry and Mango

Ingredients

• 500 g chicken breast fillet (pre‑cooked, skinless)
• Salt
• Pepper (freshly ground)
• Sweet Paprika Powder
• vegetable oil
• 1 ripe Mango
• 8 lettuce leaves (e.g., romaine)
• 120 g mayonnaise
• 1 tsp curry powder
• 1 tbsp Lemon Juice
• 4 tortilla wraps (≈20 cm diameter)

Instructions

1. 1.

   Wash the meat, pat dry, season with salt, pepper and paprika, then sear in a hot pan with oil until both sides are golden brown. Reduce heat and let the meat finish cooking. Remove, cool slightly, and slice into strips.

2. 2.

   Peel the mango, cut around the pit, and slice into thin strips. Wash the lettuce leaves, dry them, and tear into bite‑sized pieces. Whisk mayonnaise with curry powder and lemon juice, season with salt and pepper to taste.

3. 3.

   Warm the wraps briefly in a non‑stirring pan, spread the mayo mixture on each, then layer with lettuce, mango strips and chicken slices. Fold the opposite edges toward the center and roll tightly. Slice in half and serve in bowls or plates.