Tropical Chicken Roll Ups
Elevate your lunch game with these Tropical Chicken Roll Ups – a vibrant and refreshing recipe bursting with bold island-inspired flavors! Tender, cumin-seasoned chicken is paired with juicy mango, creamy avocado, crisp red bell peppers, and a zesty lime-yogurt dressing, all wrapped up in soft tortilla wraps for a handheld meal that's as nutritious as it is delicious. Perfect for busy weekdays or light entertaining, these roll-ups are quick to make with a prep time of just 20 minutes and boast a gorgeous palette of textures and colors. Serve them fresh as a standalone dish or alongside a tropical fruit salad for the ultimate summer feast. Whether you're meal-prepping or making something to impress, these Tropical Chicken Roll Ups are sure to become a new favorite!
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Recipe Information
Ingredients
- 2 pieces (boneless, skinless) Chicken breast
- 4 medium-sized Tortilla wraps
- 1 large (ripe) Mango
- 1 large Avocado
- 1 medium Red bell pepper
- 2 stalks Green onion
- 0.25 cup (chopped) Fresh cilantro
- 1 large Lime
- 0.5 cup (plain) Greek yogurt
- 1 tablespoon Honey
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Place the chicken breasts on a cutting board and season them with salt, black pepper, and ground cumin.
Heat a skillet over medium heat and add olive oil. Cook the chicken breasts for 6-7 minutes on each side, or until fully cooked and juices run clear. Set aside to cool slightly.
While the chicken is cooling, peel the mango and cut it into thin strips. Slice the avocado and red bell pepper into similar thin strips. Chop the green onions and cilantro finely.
Combine Greek yogurt, honey, and the juice of the lime in a small bowl. Mix well until a smooth and creamy dressing forms.
Shred the cooked chicken into bite-sized pieces using two forks.
Lay a tortilla wrap flat, and spread a couple of tablespoons of the yogurt dressing over the center of the tortilla.
Layer shredded chicken, mango strips, avocado, red bell pepper, green onion, and cilantro evenly across the tortilla, leaving space at the edges for rolling.
Roll the tortilla tightly into a log shape, tucking in the sides as you go to secure the filling.
Repeat with the remaining tortillas and ingredients.
Slice each roll-up into halves or thirds, and serve immediately or refrigerate until ready to eat.
Nutrition Facts
Calories |
1674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 3036 mg | 132% | |
| Total Carbohydrate | 180.9 g | 66% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 62.7 g | ||
| Protein | 96.1 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2840 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
