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Chicken Mango Salad Wraps



  • 2/3 Mango

  • 2 tbsps Sesame Oil

  • 1/3 cup Coriander (tightly packed, divided, chopped)

  • 2 tbsps Water

  • 1/2 tsp Sea Salt

  • 220 grams Chicken Breast, Cooked (shredded)

  • 1 1/2 cups Grated Carrot

  • 1 1/3 cups Green Cabbage (pulled apart into leaves)


  1. Add the mango, oil, 1/3 of the coriander, water, and salt to a blender or immersion blender and blend for 20 to 30 seconds until a smooth consistency is achieved. Set aside.

  2. Add the chicken, carrot, and remaining coriander to the cabbage leaves. Top with the mango coriander sauce. Enjoy!


  • Leftovers Refrigerate in an airtight container for up to three days.

  • More Flavour Season the chicken with paprika, chilli powder, or cayenne.

  • Additional Toppings Red capsicum or cucumber.


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