Chicken, Cucumber & Mango Wraps with Curry Mayonnaise

As jwa and I ate these, we both couldn’t help but think how perfect they would be in the Summer. Not that they weren’t season-appropriate now (especially paired with a bowl of soup), we both just thought of Summer. I found the original recipe at Epicurious and thought immediately that I had to try it. In the Epicurious version, the wrap had sliced, smoked turkey instead of chicken and used lavash. I had chicken breasts and tortillas and New Seasons had mango. So there you go.

For the chicken, I simply seasoned with salt, pepper and orange zest and the sautéed in some olive oil until done. I let it cool for a few minutes and then sliced the breast into pieces. It worked really great with this wrap. I also loved the curry mayonnaise! That is something I think I will definitely make again for other sandwiches or even a curry chicken salad.

Below, are the amounts I used for two wraps. Just double for four wraps, which was the number of wraps the original recipe made.

Chicken, Cucumber & Mango Wraps with Curry Mayonnaise:
2 teaspoons curry powder
1/2 cup light mayonnaise
2 teaspoons fresh lemon juice

2 flour tortillas
1 chicken breast, seasoned, cooked and sliced
1/2 cup arugula, spinach or other leafy green
1/2 sliced seeded peeled English hothouse cucumber
1 ripe mango, peeled, pitted and sliced
1/4 cup fresh cilantro leaves

For curried mayonnaise:
Stir curry powder in heavy small skillet over medium-low heat until fragrant, about 2 minutes. Transfer curry powder to small bowl. Stir in mayonnaise and lemon juice. Season with salt and pepper.

For sandwiches:
Place 1 tortilla on work surface. Spread tortilla with 1-2 tablespoons curried mayonnaise. Place half of the lettuce, the cucumber and the mango down the center of the tortilla. Add the sliced chicken next and top with half of the cilantro.

Roll up. Repeat process for the remaining wrap. Cut wraps in half crosswise and eat.