Spicy Chicken Lime Mango Wraps

• 2 whole Boneless, Skinless Chicken Breasts
• 1 teaspoon Grated Lime Zest
• 1/4 cups Lime Juice
• 2 Tablespoons Vegetable Oil
• 3 cloves Garlic, Minced
• 2 teaspoons Ancho Chili Powder
• 1/2 teaspoons Salt
• 1 pinch Cayenne Pepper
• 2 teaspoons Honey
• 1 whole Sweet Red Pepper-cored, Seeded, And Chopped
• 2 whole Mangoes, Chopped
• 2 whole Green Onions, Chopped
• 4 cups Romaine Lettuce, Shredded
• 1/2 cups Miracle Whip
• 1/2 teaspoons Sugar
• 2 whole Limes
• 4 whole 10 Inch Flour Tortillas (plain, Whole Wheat, Or Even Pesto Flavored Is Good)

1. In a bowl, mix together the lime zest, 1/4 cup lime juice, vegetable oil, garlic, ancho chili powder, salt, cayenne pepper, and honey.
2. Pour into a glass baking dish.
3. Cut chicken into bite sized cubes, toss it into the marinade until well coated, and marinate in the fridge overnight.
4. The next day, cook the chicken until no longer pink (this can mean you can put them on skewers and BBQ or broil them, or even whip them up in a fry pan).
5. Let cool.
6. Combine cooked chicken with the red pepper, mango, green onion, and about 4 cups of lettuce in a bowl.
7. Set aside.
8. In a different bowl, mix the Miracle Whip together with the sugar.
9. Next, zest the 2 limes into it.
10. Then cut the limes in half and squeeze the juice into the mixture.
11. Stir well.
12. Toss the dressing with the chicken and veggies, adding however much you wish.
13. Some people like lots of dressing.
14. Me, not so much.
15. Divide the salad between four wraps, roll them up, and enjoy.
16. Serves four.
17. * The filling is best eaten the same day.
18. It goes all mushy and soggy if you try to keep it.

chicken breasts, lime juice, vegetable oil, garlic, ancho chili powder, salt, cayenne pepper, honey, sweet red pepper, mangoes, green onions, romaine lettuce, miracle whip, sugar, whole limes, flour tortillas

Taken from tastykitchen.com/recipes/main-courses/spicy-chicken-lime-mango-wraps/ (may not work)