Prep Time: 5 minutes Cooking Time: 20 minutes Servings: 1

Ingredients : 

½ of a medium cucumber cut lengthwise
½ of ripe mango
1 whole wheat tortilla wrap
1 tbsp salad dressing of choice
2 tbsp oil for frying
1-inch-thick slice of chicken breast
around 6-inch in length
2 tbsp whole wheat flour
2 to 4 lettuce leaves
Salt and pepper to taste

Directions : 

1. Slice a chicken breast into 1-inch strips and just cook a total of 6-inch strips. That would be like two strips of chicken. Store remaining chicken for future use.
2. Season chicken with pepper and salt. Dredge in whole wheat flour. On medium fire, place a small and nonstick fry pan and heat oil. Once oil is hot, add chicken strips and fry until golden brown around 5 minutes per side.
3. While chicken is cooking, place tortilla wraps in oven and cook for 3 to 5 minutes. Then set aside and transfer in a plate.
4. Slice cucumber lengthwise, use only ½ of it and store remaining cucumber. Peel cucumber cut into quarter and remove pith. Place the two slices of cucumber on the tortilla wrap, 1-inch away from the edge.
5. Slice mango and store the other half with seed. Peel the mango without seed, slice into strips and place on top of the cucumber on the tortilla wrap. Once chicken is cooked, place chicken beside the cucumber in a line.
6. Add cucumber leaf, drizzle with salad dressing of choice.
7. Roll the tortilla wrap, serve and enjoy.
Nutrition 434 Calories 10g Fat 65g Carbohydrates 21g Protein