Chicken Wraps With Mango, Basil and Mint

From Martha Stewart Living. If you can't get lavash, you could substitute large tortillas or toasted pita.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  garlic clove
• 1  shallot
• 1⁄2 cup fresh basil, loosely packed, plus
• 8  additional basil leaves
• 1  teaspoon olive oil
• 1⁄2 teaspoon coarse salt
• 1⁄4 teaspoon cinnamon
•  fresh ground pepper
• 2  boneless skinless chicken breasts
• 1  mango, half cut into 2 inch pieces, and the other half cut into 1/2 inch thick slices
• 2  teaspoons fresh lime juice
• 1  pinch cayenne
• 4 (3 1/2ounce)  lavash bread
• 8  fresh mint leaves

Directions

1. 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.
2. 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.
3. 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.