Tandoori Chicken Salad Wraps with Mango Salsa

Ingredients

• 4 Chicken breasts
• 2 tablespoons Tandoori spice mix
• 1/2 cup Plain yogurt (dairy)
• 2 tablespoons Lemon juice
• 1 large Mango
• 1/4 cup Red onion
• 1/4 cup Cilantro
• 1/2 Jalapeno (optional)
• 1 tablespoon Lime juice
• 12 large Lettuce leaves (butter or romaine)
• 1 tablespoon Olive oil
• to taste Salt
• to taste Pepper

Instructions

1. 1In a medium bowl, combine the 2 tablespoons Tandoori spice mix, 1/2 cup Plain yogurt, and 2 tablespoons Lemon juice. Add the 4 Chicken breasts and turn to coat them completely. Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2. 2While the chicken is marinating, prepare the mango salsa. Dice 1 large Mango and 1/4 cup Red onion into 1/4-inch pieces. Finely chop 1/4 cup Cilantro and 1/2 Jalapeno (if using). Place the diced mango, red onion, chopped cilantro, and chopped jalapeno in a medium bowl. Add 1 tablespoon Lime juice and stir to combine. Season with salt and pepper to taste.
3. 3Preheat your grill or a grill pan over medium-high heat. Brush the grill grates or pan with 1 tablespoon Olive oil.
4. 4Remove the chicken breasts from the marinade, letting any excess drip off. Place the chicken on the preheated grill or grill pan. Grill for 6-8 minutes per side, until the chicken is cooked through and has an internal temperature of 165°F (74°C). The chicken should be firm to the touch and have nice grill marks.
5. 5Transfer the grilled chicken to a clean cutting board. Let the chicken cool for 5 minutes, then dice it into 1/2-inch pieces.
6. 6To assemble the wraps, take 12 large Lettuce leaves. Place a portion of the diced tandoori chicken into each lettuce leaf. Spoon a generous amount of the mango salsa over the chicken. Serve immediately.

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