Curried Chicken Wraps

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 boneless chicken breasts, cut into 1/4 inch thick
slices
2 tablespoons extra-virgin olive oil
1 tablespoon curry powder
1 teaspoon ground coriander
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup thinly sliced red onion
1 cup chopped mango
2 cups chopped romaine
2 tablespoons lemon juice
2 teaspoons extra virgin olive oil
6 7- inch low carb tortillas

In a medium bowl, combine chix, 1 tablespoon olive oil, curry powder,
coriander, kosher salt, and pepper. Cover and marinate in the fridge for
30 mins. In a large skillet, heat 1 tablespoon olive oil over medium heat.
Add the chicken and red onion. Cook and stir for 4 - 6 mins or until
chicken is tender and no longer pink. Add mango. Cook and stir until
heated through. Meanwhile, in a medium bowl, drizzle lemon juice and 2
teaspoons of olive oil over romaine. Toss gently to coat. To serve,
divide the chicken mixture and romaine mixture amongst tortillas. Roll up
tortillas.

Source:
"Sonoma cookbook"

Per Serving (excluding unknown items): 59 Calories; 6g Fat (90.6% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 157mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1 Fat.

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