Curried Chicken & Potato Wraps with Mango Salsa
Mango Salsa (following)
6 (8-inch) flour tortillas
Nonstick cooking spray
1 medium onion, chopped
2 tbsp minced fresh ginger
2 tbsp minced garlic (approx. 10 cloves)
12 oz boneless skinless chicken thighs, cut in 1" pieces
1 tbsp curry powder
1/4 tsp ground red pepper
1 can (approx. 14 oz) chicken broth
2 large potatoes, peeled and cut into 1/2-inch cubes
1/2 c raisins
1/4 c cider vinegar
2 tbsp brown sugar
1/4 c chopped fresh cilantro
- Prepare Mango Salsa. Wrap flour tortillas in plastic and set aside.
- Spray large nonstick skillet with cooking spray; heat over high heat. Add onion, ginger and garlic; cook and stir 4 minutes or until onion is crisp-tender and golden. Add chicken; cook without stirring for 4 minutes or until golden. Turn chicken and cook 2 minutes more.
- Add curry powder and red pepper to skillet; cook and stir 30 seconds or until fragrant. Stir in chicken broth, potatoes, raisins, vinegar and brown sugar. Bring to a boil. Reduce heat to low; partially cover and simmer 30 minutes or until potatoes are tender when pierced. Uncover; simmer, gently stirring, until most of the liquid is absorbed. Remove from heat and stir in cilantro.
- Place tortillas in the microwave and microwave on HIGH for 1-2 minutes or until pliable. Spoon chicken mixture over center of tortillas. Top with Mango Salsa. Fold all 4 sides of tortillas over filling. Makes 6 servings.
Combine all ingredients in a small bowl and chill. Makes about 1 cup.