How to make Mango Chunks & Chicken Summer Wrap


Filling with lots of vegetables, Roasted chicken and the star of the show, fresh mango! It looks daunting to make, but it is easy! Set up all your Mise en place (wrapping ingredients), and it is ready to set serve for your customers.


For the Almond Dipping Sauce

  • 1 cup almond coconut milk Unsweetened (½ cup almond milk + ½ cup unsweetened coconut milk)

  • ¾ cup smooth almond butter, ¼ cup fish sauce

  • 3 tbsp. grated fresh ginger, 3 tbsp. brown sugar

  • 2tbsp. soy sauce, 1/2 to 1tsp. crushed red pepper to taste

For the Wrap

  • 6 Whole wheat tortilla wraps,2 Roasted Chicken breasts shredded

  • 1 cup each of assortment of colorful veggies and fruits:

  • Mango (+1 cup), Bell peppers cubed

  • Red onions & Green Onions chopped, Carrots, spinach, cucumbers, purple cabbage, zucchiniv julienned,Vegetable sprouts

  • Lettuce, cilantro, mint or basil shredded,Water chestnuts, almonds sliced,Sesame seeds,Snap peas

  • Salt & pepper to taste


  1. Blend all sauce ingredients in a blender on until thick and well blended and transfer to a sauce bowl. 

  2. Place wrap on a flat surface and layer with the veggies, chicken and herbs. 

  3. Drizzle with a few spoonful of the almond sauce or as desired and garnish with the almonds and green onions. 

  4. Save leftover sauce for another day for other recipes.

  5. Fold wrap into a cylinder & cut in half or pinwheels and serve. 

  6. Wraps can be made ahead and refrigerated for up to 2 days.

Serving- 1 wrap per serving, 6 wraps

Preparation & Cooking time- 25 mins