Blender-Pulled Tropical Mango Chicken Wrap

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy shredded chicken tossed in a mango-pineapple salsa and wrapped in a soft flatbread for a fresh tropical meal. This latin american-inspired sandwiches & wraps ready in about 35 minutes pairs large (about 1 lb) chicken breasts, medium, peeled and diced ripe mango, fresh or canned pineapple chunks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 large chicken breasts in a medium pot and cover with water. Bring to a boil, then reduce to simmer and cook 15 minutes until fully cooked through and tender. Remove chicken and shred with two forks.
  2. Step 2: In a blender, combine 1 medium peeled and diced mango, 1/2 cup pineapple chunks, 1/2 diced red bell pepper, 1/4 diced red onion, 2 tbsp chopped fresh cilantro, 2 tbsp fresh lime juice, 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Pulse 3-4 times until salsa is chunky but blended.
  3. Step 3: In a small bowl, mix 1/4 cup plain Greek yogurt with 1 tsp honey; set aside.
  4. Step 4: Toss the shredded chicken with half of the tropical mango salsa mixture until well coated.
  5. Step 5: Warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds each side until soft and pliable.
  6. Step 6: Spread a thin layer of the honey-yogurt sauce on each tortilla, then add a generous portion of the mango salsa chicken, folding the sides and rolling tightly to create wraps.
  7. Step 7: Serve immediately with remaining mango salsa on the side for dipping or garnish.

Equipment for this recipe

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Frequently asked questions

How long does Blender-Pulled Tropical Mango Chicken Wrap take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Blender-Pulled Tropical Mango Chicken Wrap?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep small, finely diced red onion from drying out.

Can I substitute ingredients in Blender-Pulled Tropical Mango Chicken Wrap?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Blender-Pulled Tropical Mango Chicken Wrap for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Blender-Pulled Tropical Mango Chicken Wrap?

Latin American sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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