This smoky-sweet Grilled Mango-Chicken-Cauliflower Rice Wrap is a quick and easy portable meal that’s big on flavor!
If you’re like me, by the time February rolls around, you’re practically begging for some sunshine. The long, cold winter days and endless gray skies leave me yearning for those first warm breaths of spring and the promise of a sunny summer getaway. While I can’t fast-forward the seasons, I can at least brighten up my plate with meals that transport me somewhere warm and vibrant—like this grilled mango chicken cauliflower rice wrap. It’s a portable, flavor-packed escape to the tropics, bursting with color and zest to brighten even the dreariest day.
Inspired by the irresistible pairing of sweet, smoky mango and tender grilled chicken, this wrap is elevated with ginger-infused cauliflower rice and a fiery jalapeño kick. Add a sprinkle of toasted coconut chips for crunch, and you’ve got a meal that’s as unique as it is delicious. Perfect for a quick lunch or light dinner, this wrap will bring a little sunshine to your day.
Are Grilled Mango-Chicken-Cauliflower Rice Wraps Healthy?
This wrap is packed with nourishing, whole foods that will leave you feeling satisfied and energized. The chicken provides lean protein, while the vibrant vegetables and sweet mango add vitamins, minerals, and fiber. The cauliflower rice adds a hearty texture without extra carbs, making it a great option for those looking to keep their meals light and sneak in some extra vegetables. Jalapeño and ginger add plenty of flavor, meaning you can omit the salt if you’re watching your sodium intake.
For a vegan/vegetarian version, use plant-based “chicken” or this Crispy And Healthy Baked Tofu.
Ginger-Cauliflower Rice For The Win
Let’s talk about the powerhouse ingredient in this recipe: ginger cauliflower rice. Cauliflower rice has become a popular low-carb substitute for traditional grains, but this recipe takes it to the next level by cooking it with fresh ginger. Sautéed until golden and slightly crispy, the ginger adds a warm, fragrant note that perfectly complements the sweetness of mango and the spiciness of jalapeño.
For an extra boost of flavor, a generous portion of cilantro and green onions are stirred in just before serving. These fresh herbs brighten up the dish and tie all the components together. If you’re new to cauliflower rice, this recipe is an excellent introduction to how versatile and delicious it can be.
How To Make Ahead And Store
You can prep all the components in advance. Store the grilled chicken, mango slices, and cauliflower rice in separate airtight containers in the fridge for up to 3 days. Assemble the wrap just before eating to keep it fresh.
Serving Suggestions
This wrap is delicious on its own, but you can serve it with a few complementary sides to make it a full meal. It pairs beautifully with a light Creamy Cucumber Salad or this simple and unique Cucumber Avocado Salad. For a heartier side, you could whip up some Roasted Potatoes And Asparagus or Herb-Roasted Potatoes. A slice of this Banana Cream Pie topped with some of the leftover coconut chips is the perfect dessert for your meal.
Ingredients
- 1 teaspoon coconut oil plus additional for brushing on the mango and grill
- 4 ounces chicken breast half a large breast
- Salt
- Pepper
- 1/2 of a large mango sliced into spears
- 2 cups cauliflower cut into bite-sized florets
- 2 teaspoons fresh ginger minced
- 1/4 cup jalapeño pepper diced
- 1/4 cup cilantro roughly chopped
- 2 tablespoons sliced green onion packed
- 2 flatbread wraps (use gluten-free wrap if needed)
- 2 tablespoons toasted coconut chips
Instructions
- Rub your grill with coconut oil and heat on medium heat.
- Season the chicken breast with salt and pepper and grill until no longer pink inside, about 4-5 minutes per side (flip it once).
- Rub the mango spears with coconut oil and place them on the grill as well. Cook until nice grill marks form, flipping once. This takes about 2-3 minutes per side (your mango will be done earlier than your chicken). Transfer the chicken and mango to a plate.
- While everything is grilling, place the cauliflower into a small food processor (mine is 3 cups) and process until "rice-like."
- Heat the coconut oil in a large pan on medium-high heat. Add the ginger and cook until fragrant (this only takes 30 seconds to 1 minute).
- Turn the heat down to medium and add the cauliflower rice and diced jalapeño. Stir to coat the cauliflower in the oil. Cover and cook, stirring occasionally, until the cauliflower is light golden brown, about 5-10 minutes.
- Transfer the cooked cauliflower rice to a medium bowl and stir in the cilantro and green onion. Season to taste with salt and pepper.
- Lay the flatbread on a clean surface. Spread the ginger cauliflower rice in an even layer down the center of the wrap, leaving space at the edges.
- Slice the chicken and lay it next to the cauliflower rice. Then place the mango spears next to the chicken. Sprinkle each wrap with 1 tablespoon of the coconut chips.
- To roll the wrap, begin by folding it in at the bottom to secure the filling. Then, starting at one side, roll the wrap tightly lengthwise, tucking the filling in as you go.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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