If there was a wrap that screams summer, it would be this one! There’s something about mango and avocado that just makes every dish summer-proof. The sweetness of these two goes perfectly with the spicy sriracha chicken we cooked up. Our favorite hot sauce is also the perfect chicken marinade, who knew?! These wraps not only look great, they’re also very easy to whip up: just perfect for when you don’t want to be slaving away in the kitchen.. Go out and enjoy your meal in the sun instead!
Wraps for two
○ 350g chicken thighs ○ 1 ripe avocado ○ 1 mango ○ 1 white onion ○ 1 minced garlic clove ○ 1 lime ○ 2 tablespoons sriracha sauce ○ 1 tablespoon honey ○ 1 tablespoon soy sauce ○ 100g baby spinach ○ 4 flour tortillas ○ 2 tablespoons sour cream
Stir together the sriracha, garlic, honey and soy sauce with the juice of half a lime. Marinade the chicken in this mixture as long as you can: preferably overnight, but an hour before cooking will do too. In the mean time, chop the avocado and mango into cubes. Stir together with the sliced onion, squeeze over the juice of the other half of the lime and season with salt and pepper. Then, fire up a grill (pan) with some olive oil and lay in the chicken thighs, grill on each side for about 5 minutes until done, then remove from pan and slice. To assemble, spread each tortilla with a thin layer of sour cream, top with lettuce leaves, then chicken, then the mango and avocado salsa.
Cheese and Chinese