| 9 | 30 | 390 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 2 |
| 1/2 cup | Mango (peeled, finely chopped) |
| 3/4 tsp | Curry powder |
| 227 gm | Chicken breast, boneless, skinless, grilled (chopped chicken breast - organic) |
| 1/2 cup chopped | Red bell pepper |
| 1/4 cup chopped | Yellow onion |
| 2 medium tortilla(s) | Tortilla, gluten-free |
| 114 gm | Red leaf lettuce (4 leaves) |
| 1/2 cup | Mayonnaise, fat free, Kraft (or use vegan mayonnaise) |
| 1 dash | Ground red pepper, McMormick (or use the Simply Organic brand) |
1. Combine first 4 ingredients in a medium bowl. Add chicken, bell peppers, and onions; stir to combine.
2. Divide chicken mixture evenly among flat breads (about .5 cup each), spreading to cover 1/2 of each tortilla.
3. Top chicken mixture with 1 lettuce leaf. Roll up and serve.
| Fruit | 0.4 |
| Meat | 1.5 |
| Vegetables | 1.7 |
