"From Martha Stewart Living. If you can't get lavash, you could substitute large tortillas or toasted pita."
fresh basil, loosely packed, plus
additional basil leaves
fresh ground pepper
boneless skinless chicken breasts
mango, half cut into 2 inch pieces, and the other half cut into 1/2 inch thick slices
fresh lime juice
4 (3 1/2 ounce)
fresh mint leaves
Preheat oven to 375. Make the chicken: Place garlic and 1/2 the shallot in a food processor. Add basil and oil, and process til mixture forms a coarse paste. Stir in salt and cinnamon, and season with pepper. Make a few shallow 1/2 inch slits on both sides of chicken; rub all over with the basil mixture. Place on a rimmed baking sheet covered with cooking spray. Bake til cooked through, 12 to 15 minutes. Let cool completely then slice thinly or shred in small pieces.
Make the dressing: Finely chop other half of shallot in the clean bowl of a food processor. Add mango and process til smooth. Add lime juice and cayenne and process til combined.
Assemble wraps: Spread about 1/4 c mango dressing in center of each lavash. Top with chicken, mango and herbs. Roll up diagonally to form a cone. Wraps can be refrigerated, wrapped in parchment and plastic up to 4 hours.
Page 2 of 2
Chicken Wraps With Mango, Basil and Mint (cont.)