Chicken Mango Salad Wraps

SERVES 2

INGREDIENTS

• 2/3 Mango

• 2 tbsps Sesame Oil

• 1/3 cup Coriander (tightly packed, divided, chopped)

• 2 tbsps Water

• 1/2 tsp Sea Salt

• 220 grams Chicken Breast, Cooked (shredded)

• 1 1/2 cups Grated Carrot

• 1 1/3 cups Green Cabbage (pulled apart into leaves)

DIRECTIONS

1. Add the mango, oil, 1/3 of the coriander, water, and salt to a blender or immersion blender and blend for 20 to 30 seconds until a smooth consistency is achieved. Set aside.

2. Add the chicken, carrot, and remaining coriander to the cabbage leaves. Top with the mango coriander sauce. Enjoy!

NOTES

• Leftovers Refrigerate in an airtight container for up to three days.

• More Flavour Season the chicken with paprika, chilli powder, or cayenne.

• Additional Toppings Red capsicum or cucumber.