Chicken Wrap With Mango Slaw Recipe

Name: Chicken Wrap With Mango Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (10 inch) flour tortillas, warmed; ½ cup mango, diced; 12 jalapeno, seeded and chopped; 2 tablespoons white wine vinegar; 2 tablespoons sugar; 1 tablespoon water; 1 small shallot, minced; 1 cup mayonnaise; ½ cup cilantro, chopped; 2 garlic cloves, finely chopped; 1 tablespoon fresh lime juice; sea salt (to taste); fresh ground pepper (to taste); 7 cups coleslaw mix; 6 (5 ounce) boneless skinless chicken breasts (sliced length-wise, 1 inch thick); 3 cups corn flakes; 6 tablespoons slivered almonds; 6 tablespoons sesame seeds; 6 tablespoons sugar; 1 ½ tablespoons crushed red pepper flakes; 1 ½ tablespoons sea salt; 4 eggs, lightly beaten; ½ cup whole milk; flour (for dredging); vegetable oil, for frying

Servings: persons

6 (10 inch) flour tortillas, warmed
½ cup mango, diced
12 jalapeno, seeded and chopped
2 tablespoons white wine vinegar
2 tablespoons sugar
1 tablespoon water
1 small shallot, minced
1 cup mayonnaise
½ cup cilantro, chopped
2 garlic cloves, finely chopped
1 tablespoon fresh lime juice
sea salt (to taste)
fresh ground pepper (to taste)
7 cups coleslaw mix
6 (5 ounce) boneless skinless chicken breasts (sliced length-wise, 1 inch thick)
3 cups corn flakes
6 tablespoons slivered almonds
6 tablespoons sesame seeds
6 tablespoons sugar
1 ½ tablespoons crushed red pepper flakes
1 ½ tablespoons sea salt
4 eggs, lightly beaten
½ cup whole milk
flour (for dredging)
vegetable oil, for frying

1
SLAW PREP:
2
Combine the mango, jalapenos, vinegar, sugar, water, and shallot in a saucepan.
3
Cover and simmer until the mango is softened (about 10 minutes).
4
Puree in food processor; then transfer to a large bowl.
5
Add mayonnaise, cilantro, garlic, and lime juice.
6
Add salt and pepper to taste.
7
Add coleslaw mix (found in vegetable section of grocers) and toss to coat.
8
Cover then refrigerate.
9
CHICKEN PREP:.
10
Place flour in a shallow bowl.
11
Whisk eggs and milk in another shallow bowl.
12
Pulse the cornflakes, almonds, and sesame seeds, sugar, red pepper and salt in a food processor until coarsely chopped.
13
Transfer to a shallow bowl.
14
Dredge the chicken strips in the flour...shake off excess flour.
15
Then dip in egg mixture before rolling in the cornflake mix.
16
Fry the chicken over moderately high heat until golden brown (about 6 min a batch).
17
FINISHING: Set a two fried chicken fingers on a tortilla and top with slaw.
18
Roll up and enjoy!

1997

kcal

Calories

Fat

214

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 6 (10 inch) flour tortillas, warmed, ½ cup mango, diced, 12 jalapeno, seeded and chopped, 2 tablespoons white wine vinegar, and more.

Yes, Chicken Wrap With Mango Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Wrap With Mango Slaw

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