Mango and Chicken Wraps

2 ripe mangoes, peeled, pitted and diced
1 1/2 cups chopped, roasted chicken breast
2 green onions, sliced
2 Tbsp fresh basil, chopped
1/2 red bell pepper, chopped
1 1/2 cups shredded Savoy or Napa Cabbage
2 medium carrots, grated
1/3 cup fat-free cream cheese
3 Tbsp creamy peanut butter
2 Tbsp low-sodium soy sauce
4 whole wheat tortillas, 8 inch


  1. Cut mangoes, vegetables, and chicken. Place in a mixing bowl and toss until well mixed.
  2. In a small mixing bowl, whisk together cream cheese, peanut butter, and soy sauce.
  3. To assemble: lay out tortillas on a flat surface. On each tortilla, spread 1/4 of cream cheese mixture and top with mango, vegetable, and chicken mix.  Roll up tightly, tucking in ends of tortilla. Secure with toothpicks.
  4. To serve, cut each wrap in half.
  5. If not serving immediately, refrigerate.

Preparation time: 30 minutes
Serves 4

Nutrition facts per serving: 440 calories, 12 g fat, 57 g carbohydrate, 9 g fiber, 29 g protein, 570 mg sodium

Source: USDA Produce for a Better Health Foundation

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