Bbq Chicken & Shrimp Mango Wrap with Salsa - Tropical Lunch Ideas
I love wraps, they’re easy but I always have issues finishing a wrap, I can never manage to roll the ends in to keep all the stuffing from overflowing. I saw this new tick tock hack to fold the tortilla wraps instead, so I tried it with my tropical wrap. I was pleasantly surprised, folding worked super well to create different yummy layers. Filled with cheese and grilled in butter this ‘BBQ Chicken & Shrimp Mango Wrap’ is full of fun flavour, serve with a tomato mango salsa for a yummy lunch idea. You have to try this recipe!
Bbq Chicken & Shrimp Mango Wrap
makes 4 wraps total cooking time 40 mins
ingredients
- 4 chicken thighs
- 4 tortillas
- 1/2 cup bbq sauce, divided
- 1 cup frozen mango
- 2 tomatoes, diced
- 1 1/2 cup shredded cheese
directions
- toss chicken thighs in bbq sauce
- place chicken thighs in the air fryer, let cook for 10-15 minutes depending on thickness, flip midway, when done keep warm
- in a small non-stick pan, add 1 tbsp of butter
- add shrimp in a single layer, cook for 1-2 minutes on each side, remove and keep warm
- using the same pan, gently wipe clean, add frozen mangos and cook down for about 4 minutes, place in a small bowl and set aside
- shred cheese and diced tomatoes, put in small bowls
- when ready to make wraps, lay wrap flat on cutting board, from the middle cut a slit starting downwards, now you have four quadrants
- dice up the chicken and shrimp
- line up bowls and fill one quadrant with chicken, then shrimp and bbq sauce in the next, then cheese, and in the last quad add mango and tomatoes
- starting with the bottom corner, fold upward, across then down to complete the wrap
- on medium heat, add butter to your non-stick and grill tortilla
- serve with mango salsa
- garnish with green onions
enjoy!
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