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Grilled Mango Chicken Cauliflower Rice Wrap - This healthy, smoky-sweet wrap has grilled chicken, mango and ginger cauliflower rice! It's a quick and easy portable meal that's big on flavor and perfect for lunchboxes! Gluten free option included! | Foodfaithfitness.com | @FoodFaithFit

Grilled Mango Chicken Cauliflower Rice Wrap

This healthy, smoky-sweet grilled mango chicken wrap has ginger cauliflower rice, jalapeno and spinach! It's a quick and easy portable meal that's big on flavor!
Course Main Course
Cuisine American
Keyword cauliflower rice, chicken wrap recipes, grilled fruit, healthy sandwiches
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 Wraps


  • 4 Oz chicken breast half a large breast
  • Salt
  • Pepper
  • 1/2 A large mango sliced into spears
  • 2 Cups Cauliflower cut into bite-sized florets
  • 1 tsp Coconut oil + additional for brushing on the mango/grill
  • 2 Tsp Fresh ginger minced
  • 1/4 Cup Jalapeno pepper diced
  • 1/4 Cup Cilantro roughly chopped
  • 2 Tbsp Sliced green onion packed
  • 2 Flatout ProteinUP CarbDown SeaSalt & Crushed Black Pepper OR Core12 Flatbread Wraps (use the Flatout gluten free wrap if needed)
  • 2 Tbsp Toasted coconut chips


  • 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, at the same time that you place the chicken on the grill, 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) until "rice-like."
  • Heat the coconut oil up in a large pan on medium-high heat. Add in the ginger and cook until fragrant, only about 30 seconds-1 minute.
  • Turn the heat down to medium and adding the cauliflower rice and and diced jalapeno. Stir around the coat the cauliflower in the oil. Cover and cook, stirring occasionally, until the cauliflower is lightly golden brown, about 5-10 minutes.
  • Once cooked, transfer the cauliflower rice to a medium bowl and stir in the cilantro and green onion. Season to taste with salt and pepper.
  • Divide the cauliflower rice between the two wraps. Slice the chicken and divide it as well, followed by the mango spears.
  • Top each wrap with 1 Tbsp of the coconut chips, roll up tight and DEVOUR.