Grilled Mango-Chicken-Cauliflower Rice Wrap

Name: Grilled Mango-Chicken-Cauliflower Rice Wrap
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 Wraps
Ingredients: 1 teaspoon coconut oil; 4 ounces chicken breast; salt; pepper; 1/2 of a large mango; 2 cups cauliflower; 2 teaspoons fresh ginger; 1/4 cup Jalapeno pepper; 1/4 cup cilantro; 2 tablespoons sliced green onion; 2 flatbread wraps; 2 tablespoons toasted coconut chips

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2 Wraps
Calories
243 kcal
Course
Main Course
Cuisine
American

Grilled Mango-Chicken-Cauliflower Rice Wrap

Xochitl Lang

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This smoky-sweet Grilled Mango-Chicken-Cauliflower Rice Wrap is a quick and easy portable meal that's big on flavor!

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Ingredients

Servings

1 teaspoon coconut oil plus additional for brushing on the mango and grill
4 ounces chicken breast half a large breast
salt
pepper
1/2 of a large mango sliced into spears
2 cups cauliflower cut into bite-sized florets
2 teaspoons fresh ginger minced
1/4 cup Jalapeno pepper diced
1/4 cup cilantro roughly chopped
2 tablespoons sliced green onion packed
2 flatbread wraps (use gluten-free wrap if needed)
2 tablespoons toasted coconut chips

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Instructions

Rub your grill with coconut oil and heat on medium heat.
Season the chicken breast with salt and pepper and grill until no longer pink inside, about 4-5 minutes per side (flip it once).
Rub the mango spears with coconut oil and place them on the grill as well. Cook until nice grill marks form, flipping once. This takes about 2-3 minutes per side (your mango will be done earlier than your chicken). Transfer the chicken and mango to a plate.
While everything is grilling, place the cauliflower into a small food processor (mine is 3 cups) and process until "rice-like."
Heat the coconut oil in a large pan on medium-high heat. Add the ginger and cook until fragrant (this only takes 30 seconds to 1 minute).
Turn the heat down to medium and add the cauliflower rice and diced jalapeño. Stir to coat the cauliflower in the oil. Cover and cook, stirring occasionally, until the cauliflower is light golden brown, about 5-10 minutes.
Transfer the cooked cauliflower rice to a medium bowl and stir in the cilantro and green onion. Season to taste with salt and pepper.
Lay the flatbread on a clean surface. Spread the ginger cauliflower rice in an even layer down the center of the wrap, leaving space at the edges.
Slice the chicken and lay it next to the cauliflower rice. Then place the mango spears next to the chicken. Sprinkle each wrap with 1 tablespoon of the coconut chips.
To roll the wrap, begin by folding it in at the bottom to secure the filling. Then, starting at one side, roll the wrap tightly lengthwise, tucking the filling in as you go.

Nutrition Information

Show Details

Calories 243kcal (12%) Carbohydrates 34g (11%) Protein 16g (32%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Trans Fat 0.01g Cholesterol 36mg (12%) Sodium 290mg (12%) Potassium 699mg (20%) Fiber 9g (36%) Sugar 12g (24%) Vitamin A 868IU (17%) Vitamin C 83mg (92%) Calcium 43mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 2Wraps

Amount Per Serving

Calories 243 kcal

% Daily Value*

Calories	243kcal	12%
Carbohydrates	34g	11%
Protein	16g	32%
Fat	6g	9%
Saturated Fat	2g	10%
Polyunsaturated Fat	0.3g	2%
Monounsaturated Fat	1g	5%
Trans Fat	0.01g	1%
Cholesterol	36mg	12%
Sodium	290mg	12%
Potassium	699mg	15%
Fiber	9g	36%
Sugar	12g	24%
Vitamin A	868IU	17%
Vitamin C	83mg	92%
Calcium	43mg	4%
Iron	1mg	6%