Sunshine Spice Coconut Chicken Wraps

Chicken strips are seasoned with paprika, cumin, garlic, brown sugar, and shredded coconut before being wrapped with lettuce, mango, bell pepper, and avocado. The fresh fillings offset the warm spices and toasted coconut.

Mealtime: Lunch, Dinner, Main Course

Type: Lunch, Dinner, Main Course

Cuisine: Caribbean

Dietary Preferences: Gluten-Free, Dairy-Free

Cooking Time: Under 30 Minutes

Difficulty Level: Beginner

Seasonal Preference: Summer BBQ

Nutritional Information (per serving)

Nutrition Facts (per serving, recipe makes 4 servings):

– Calories: 608

– Protein: 31g

– Fat: 30g

– Fiber: 6g

– Sodium: 485mg

Ingredients

• 1 lb chicken breasts, cut into strips (500g)
• 1 teaspoon salt (5g)
• 1 teaspoon black pepper (5g)
• 1 tablespoon paprika (8g)
• 1 tablespoon ground cumin (8g)
• 1 tablespoon garlic powder (8g)
• 1 tablespoon brown sugar (12g)
• 1 tablespoon vegetable oil (15mL)
• 1 cup shredded coconut (100g)
• 4 large flour tortillas (about 240g)
• 1 cup lettuce, shredded (60g)
• 1 cup mango, diced (150g)
• ½ cup red bell pepper, sliced (75g)
• ½ cup diced avocado (75g)
• ½ cup plain Greek yogurt (120g)
• 2 tablespoons lime juice (30mL)
• 1 tablespoon honey (21g)

Utensils

• Mixing bowl
• Skillet
• Baking sheet
• Spatula
• Tongs
• Measuring spoons
• Sharp knife
• Cutting board
• Serving platter
• Whisk

Step by Step Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, combine the chicken strips with salt, black pepper, paprika, ground cumin, garlic powder, and brown sugar.
3. In a skillet, heat the vegetable oil over medium heat.
4. Add the seasoned chicken strips to the skillet and cook until browned and cooked through, approximately 8-10 minutes.
5. While the chicken is cooking, spread the shredded coconut on a baking sheet and toast it in the oven for about 5-7 minutes, or until golden brown.
6. In a separate bowl, mix the plain Greek yogurt with lime juice and honey to create a zesty sauce.
7. Once the chicken is fully cooked, remove it from the heat and allow it to cool slightly.
8. Warm the flour tortillas in a dry skillet for about 20 seconds on each side to make them pliable.
9. Lay a tortilla flat and add a portion of shredded lettuce, followed by the chicken, diced mango, sliced red bell pepper, and diced avocado.
10. Drizzle some of the yogurt sauce over the contents and sprinkle the toasted coconut on top.
11. Wrap the tortilla tightly around the filling, folding in the sides to secure the ingredients inside.
12. Repeat the process with the remaining tortillas and ingredients.
13. Serve the wraps immediately, or refrigerate them for later enjoyment.

Variations and Serving Suggestions: Get ready to elevate your Sunshine Spice Coconut Chicken Wraps! For a zesty twist, swap out the mango for juicy pineapple or even slices of ripe peaches – they bring a delightful sweetness! Feeling adventurous? Try adding a sprinkle of chipotle powder for a smoky kick or even some fresh cilantro for a burst of freshness. Serve your wraps with a crispy side salad drizzled with lime vinaigrette, or go the extra mile by stacking them atop a fluffy bed of coconut rice for an island-inspired feast. Enjoy customizing these wraps to suit your cravings!