Our Recipes

Chili-Lime Chicken Wraps with Mango-Avocado Salsa

  • Yield: 4 Servings
  • Prep Time:20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes (+ 1 hour marinating)


  • 4 Frescados Garden-Vegetable Flavored Wraps, heated
  • 2 tbsp olive oil
  • 1 tsp lime zest
  • 2 tbsp lime juice
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp smoked paprika
  • 1 lb boneless skinless chicken breasts, thinly sliced
  • 2 green onions, thinly sliced
  • 2 cups shredded lettuce
  • Lime wedges (optional)
  • Salsa:
  • 1/2 ripe mango, peeled, pitted and chopped
  • 1/2 ripe avocado, peeled, pitted and chopped
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tbsp finely chopped red onion
  • 1 tbsp finely chopped cilantro
  • 1/2 jalapeño pepper, seeded and diced
  • 1 small clove garlic, minced


Stir together oil, lime zest, lime juice, chili powder, cumin, salt, pepper and smoked paprika. Toss with chicken; marinate in fridge for at least 1 hour or up to 24 hours.

Heat large nonstick skillet over medium heat; cook chicken, stirring occasionally, for 8 to 10 minutes or until cooked through. Stir in green onions.

Salsa: Meanwhile, toss together mango, avocado, oil, lime juice, red onion, cilantro, jalapeño and garlic.

Add shredded lettuce to center of each tortilla, leaving small border on either end. Top with chicken and mango salsa. Fold up bottom of wrap over filling, then fold in sides and roll up tightly. Serve with lime wedges (if using).


  • For a spicier wrap, use hot smoked paprika; for a milder wrap, use sweet smoked paprika.
  • Add a dollop of sour cream to each wrap if desired.
  • To save on time, use prepared chopped mango or thaw frozen mango chunks.