Spicy mango chicken wraps

Spicy mango chicken wraps – gluten free, grain free, dairy free, refined sugar free, clean and paleo friendly.


Hello and Happy New Year to you!

I hope you had a fantastic break. I sure did. I returned to Sydney this week after a 2 week beach house stay in Binnalong Bay on the East coast of Tassie with my sister Claudia and her family. We were blessed with beautiful beach weather from sunrise to sunset (it only rained on boxing day). There was no internet connection (GASP!!) and I must say, this “forced” hiatus from technology was the best thing. I disconnected from the outside world and truly lived in the moment.
Each morning I ran with my nieces (Daniela and Imi) followed by a dip in the clear, pristine waters.
We were never bored. Each day we either bush walked, fished, explored other parts of the coast or read a book in the sun. At night the whole family cuddled up on the couch and watched a movie.

Here are some snaps.

















Now onto the recipe.

With the tendency to overindulge at Christmas time I thought it best to share a recipe that is light, yet satisfying.

This spicy mango chicken wrap recipe was inspired by a close friend of mine who introduced me to a store bought spicy mango dip which I would never have bought of my own accord. However, when I tried it I loved that it was different and thus slathered it on my chicken wrap. I decided to make my own version but turn it more into a sauce. It’s perfect for Summer and there’s no bread or carb-loaded wrap of any kind involved!
I’ve used small red chillies for this recipe which can be quite hot so if you aren’t a spice fan, deseed the chillies, however, I love the hum of chili in the background of my palate so I left in a number of seeds. The chilli complements the sweetness of the mango perfectly. Upon chilling the sauce, you may find it will lose a little of its heat (it tastes hotter when it’s warm from the blades). If that’s the case, just add a little more chilli and blitz again. If you don’t wish to chill your sauce, it’s fine to use it straight away, however the mango flavour may not be as strong. Also, I note that the heat “diluted” a little when I ate the wrap as a whole so keep this in mind if you would like obvious heat. Have a play around with the heat till you’re happy with it.
To help fill the wraps I’ve used baby spinach but you can use mixed salad leaves or just leave them out altogether. I’ve also used crushed peanuts to sprinkle over the top as I like the strong taste of them against the mango, however, feel free to use roasted cashews or almonds instead.



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Spicy mango sauce. The perfect balance of sweet, savoury and hot.


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Here’s an overview on what to do: –

For the spicy mango spread

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If you only have raw cashews, place them in a preheated 150 degree C oven and roast for 10 minutes or so or until lightly golden.


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Fry capsicum
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Peel and remove the flesh from 2 mangoes
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These chillies are quite hot. Completely de-seed or leave in some seeds for a buzz of heat.


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Blitz until creamy.


For the wraps


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Marinate chicken in the garlic, pepper and oil.


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Fry chicken in batches over medium – high heat


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Set the table so everyone can help themselves.


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Place baby spinach in middle of lettuce leaf followed by chicken, then dollop over the spicy mango sauce, crushed peanuts and coriander. Bon appetit!


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Why this is so good for you


Mangoes promote good eyesight, promote clear skin, fight infection, help control heart rate and blood pressure,improve digestion,  and protect against colon, chest, leukemia and prostate cancers.

Cashews reduce the risk of coronary heart disease, help prevent gallstones, help prevent macular degeneration, reduce the risk of colon cancer, increase immunity and reduce the risk of stroke.

Capsicum helps fight food poisoning, helps prevent aging, helps prevent stroke, helps prevent bladder, cervix, pancreas and prostate cancers, helps reduce gastrointestinal problems, increases metabolism, helps prevent macular degeneration, helps eliminate migraines and headaches; and helps prevent asthma and lung infections.

Garlic has antibacterial, antiviral, antifungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lower the risk of most types of cancer.

Chillies fight sinus congestion, aid digestion, help relieve migraines, muscle, joint and nerve pain, control blood pressure and aid in metabolism for weight loss.

Lemon promotes heart health, maintains blood pressure levels, lowers bad cholesterol, reduces risk of heart disease and high blood pressure, helps prevent skin, colon and breast cancer, helps prevent osteoarthritis, inflammatory polyarthritis, bone fractures and osteoporosis, helps treat sore throat, flu, cold and similar infections, encourages healthy bowel movements and improves oral health.

Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body,  helps reduce acid reflux and helps the intestines absorb nutrients.

Free range chicken is hormone free, chemical free, antibiotic free, higher in omega 3 than regular chicken, and richer in taste. Great for muscle growth and development, keeps bones strong, boost the immune system, lowers the risk of developing arthritis, helps soothe pms symptoms, helps to regulate testosterone levels in men, and reduces the risk of heart attack.

Lettuce prevents heart disease, helps prevent anemia, helps regulate bowel movement, helps relieve insomnia and reduces risk of neural tube defects in pregnant women.

Spinach improves skin health, eases constipation, flushes toxins from the colon, builds strong bones, improves eyesight, protects against breast cancer, reduces risk of ovarian cancer and protects your brain function from premature ageing.

Peanuts (preferably organic) reduce the risk of cardiovascular disease, reduce the risk of stroke, help prevent colon and stomach cancer, reduce the development of gallstones and provide protection against Alzheimer’s disease.

Olive oil helps prevent breast cancer, heart disease, lowers blood pressure, reduces the risk of diabetes, reduces the risk of rheumatoid arthritis and osteoporosis, helps prevent strokes and reduces risk of depression.

Coriander promotes liver function and bowel movement, lowers blood sugar levels, helps treat Alzheimer’s disease, helps protect the body from lung and cavity cancers, helps relieve arthritis, cures mouth ulcers, stimulates memory, helps remove heavy metals from the body  and helps cure anemia.



I hope 2016 is off to a good start for you. Enjoy the rest of your weekend.
Love, Tash x


Spicy mango dip

Yield: Serves 4

* If you want a nice kick of spice, make the sauce hotter than what you like because once you add it to the other ingredients, the heat will have "diluted" a little. Play around with it until you're happy.


    For the mango spread
  • Olive oil (or oil of choice) for cooking
  • 1/2 red capsicum, roughly chopped
  • Flesh of 2 medium sized mangoes
  • 1/2 cup roasted (unsalted) cashews
  • 1 tablespoon lemon juice
  • 2 small red chillies, de-seeded (keep some seeds in for heat)
  • 1/2 teaspoon fine pink Himalayan salt
  • For the chicken wraps
  • 2 tablespoon olive oil (or oil of choice) for marinating
  • 4 single chicken breasts, cut into strips
  • 2 large cloves crushed garlic
  • Cracked black pepper
  • Iceberg lettuce or large leaves like Swiss chard or adult spinach
  • Baby spinach or mixed lettuce leaves to fill wraps with
  • Fresh coriander leaves
  • Crushed organic unsalted peanuts (or roasted cashews)


    For the mango spread
  1. Heat oil in a medium frying pan and cook capsicum.
  2. Place all ingredients in a food processor or high speed blender and blitz till creamy.
  3. For the chicken wraps
  4. Marinate the chicken strips in the crushed garlic, pepper and olive oil for 1/2 hour - 1 hour or overnight.
  5. Cook chicken, in batches in a medium frying pan on med - high heat.
  6. Transfer to a bowl and cover till ready to use
  7. To assemble
  8. Place baby spinach leaves in middle of lettuce leaf. Add chicken strips.Top with the spicy mango spread. Sprinkle over the crushed nuts and coriander leaves. Roll or wrap and enjoy!

One thought on “Spicy mango chicken wraps”

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  1. Marcus Luedi|

    Hi Natasha,
    I am so glad that you had a fantastic time in Tassie. The pictures look so pristine. Is the second photo Claudia’s house>? I can see that the kids LOVE their auntie sooo much.
    And what a fabulous recipe. That looks so yummy and the pictures and explanations are soo professional. The mangoes are in season and we should eat them every day, considering what health benefit they have. Sandra bought a carton mangoes for 10 dollars, as they have mangoes from South America which taste sour.
    Well done for the first recipe in 2016, Congratulations.
    C heers, Dad xox

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