Curried Chicken & Potato Wraps with Mango Salsa

Can you say "yum?" Here is a beautiful dish that is absolutely delicious. Whether you serve it to your families or to guests, it's the Southwest with a twist.
Curried Chicken & Potato Wraps with Mango Salsa

Ingredients


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


Preparation

1. Prepare Mango Salsa. Wrap flour tortillas in plastic and set aside.
2. 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.
3. 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.
4. 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.

Mango Salsa

1 large ripe mango, peeled and cubed

3 tbsp lime juice

2 tbsp minced fresh cilantro (I prefer mint leaves)

Combine all ingredients in a small bowl and chill. Makes about 1 cup.

Fruit Salsa

This is one of the easiest salsas I have found, and my cooking classes went mad for it. You can use any variety of fruit, as long as you use the lemon juice to keep the fruit from browning. The photo is from tasteofhome.com. They have some excellent salsa (and other) recipes there too!

Fruit Salsa

Use any of the following fruits in combination and simply drizzle with a mixture of honey and lemon or lime juice. Always wash, peel and slice or cup fruit into small chunks before tossing with the honey and juice, otherwise the peel can distort the flavor and make it bitter to the taste. Allow to sit (covered) in fridge for approximately one hour or more to blend flavors. Colorful, healthy and delicious! Serve with cinnamon chips or cinnamon toast.


Fruit Combinations

1. Kiwis, peeled cut in small chunks; strawberries, washed and sliced lengthwise; apples, peeled and cored then sliced into thin pieces, canned crushed pineapples
2. Sliced mandarin oranges,strawberries, chopped seedless green or red grapes, apples
3. Oranges, grapefruit, kiwi and apples, peeled and cut into small chunks
4. Oranges (peeled and cut into small chunks), firm bananas (peeled and cut into thin disks), strawberries (washed and sliced lengthwise) and washed blueberries
5. Strawberries, blueberries, grapefruit and apples (as above for preparation)
6. Kiwis (peeled and chopped), strawberries (washed and chopped) and cucumbers (peeled and chopped)
7. Canned crushed pineapple, strawberries, kiwi and raspberries
8. Canned or fresh peaches, blueberries, strawberries or raspberries and canned pineapples
9. Canned peaches (chopped), strawberries, blueberries, sliced blackberries (in season), canned pineapples 
10. Your choice of favorite fruits. Just remember, if you use one "mushy" fruit such as bananas or canned crushed pineapple, balance it with firm fruit such as apples, pears, strawberries or blueberries for texture.