Blender-Pulled Tropical Mango Chicken Wrap

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Juicy shredded chicken tossed in a mango-pineapple salsa and wrapped in a soft flatbread for a fresh tropical meal. This Latin American-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs chicken breasts, ripe mango, 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.

Ingredients

• 2 large (about 1 lb) chicken breasts
• 1 medium, peeled and diced ripe mango
• 1/2 cup, fresh or canned pineapple chunks
• 1/2 medium, finely diced red bell pepper
• 1/4 small, finely diced red onion
• 2 tbsp, chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 large flour tortillas
• 1/4 cup, plain Greek yogurt
• 1 tsp honey

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

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.