Chicken Wraps with Mango, Basil, and Mint

• 1 garlic clove
• 1/2 shallot
• 1/4 cup loosely packed fresh basil leaves
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground cinnamon
• Freshly ground pepper
• 2 boneless, skinless chicken breast halves (about 12 ounces total)
• 1/2 shallot
• 1/2 mango, peeled and cut into 2-inch pieces
• 2 teaspoons fresh lime juice
• Pinch of cayenne pepper
• 4 lavash breads (3 1/2 ounces each)
• 1/2 mango, peeled and cut into 1/2-inch-thick spears
• 8 fresh basil leaves
• 8 fresh mint leaves

1. Preheat the oven to 375F.
2. Make the chicken: Finely chop garlic and shallot in a food processor.
3. Add basil and oil, and process until mixture forms a coarse paste.
4. Stir in salt and cinnamon, and season with pepper.
5. Make a few shallow 1/2-inch slits on both sides of chicken; rub all over with the basil mixture.
6. Place on a rimmed baking sheet.
7. Bake chicken until cooked through, 12 to 15 minutes.
8. Let cool completely, then shred chicken into small pieces; set aside.
9. Make the dressing: Finely chop shallot in the clean bowl of the food processor.
10. Add mango, and process until smooth.
11. Add the lime juice and cayenne, and process until combined.
12. Assemble wraps: Spread about 1/4 cup mango dressing in center of each lavash.
13. Top with chicken, mango, and herbs.
14. Roll up diagonally to form a cone.
15. Wraps can be refrigerated, wrapped in parchment and plastic, up to 4 hours.
16. (Per serving)
17. Calories: 350
18. Saturated Fat: 4g
19. Unsaturated Fat: 8g
20. Cholesterol: 54mg
21. Carbohydrate: 29g
22. Sodium: 457mg
23. Protein: 26g
24. Fiber: 1g

garlic, shallot, fresh basil, extravirgin olive oil, coarse salt, ground cinnamon, freshly ground pepper, chicken, shallot, mango, lime juice, cayenne pepper, breads, mango, basil, mint

Taken from www.epicurious.com/recipes/food/views/chicken-wraps-with-mango-basil-and-mint-392435 (may not work)