Chicken Burritos With Mango Salsa Recipes

CHICKEN BURRITOS WITH MANGO SALSA

Steps:

• Heat grill to medium-high.
• In a medium bowl, combine lemon juice, lime juice, orange juice, chili powder, cumin and cayenne pepper.
• Add chicken and refrigerate for 30 minutes to overnight.
• Meanwhile combine salsa ingrdients in a medium bowl.
• Toss gently.
• Remove chicken and discard marinade.
• Sprinkle chicken with salt and pepper.
• Cook 5-6 minutes per side, or until cooked through.
• Transfer to a plate and tent with foi.
• Warm tortillas.
• Cut each breast into slices.
• Build tortillas to liking topped with mango salsa.

CHICKEN WITH MANGO SALSA

Steps:

• 1. Preheat oven to 350 degrees F. Brush both sides of chicken breast with olive oil. Sprinkle Mrs. Dash® Fiesta Lime Seasoning on both sides.
• 2. Bake chicken for 25 minutes or until chicken is cooked through.
• 3. While chicken is baking, dice the tomato, mango, and red onion. Combine with Mrs. Dash® Fiesta Lime and mix in a large bowl, cover and refrigerate.
• 4. Arrange chicken on serving plates topped with mango salsa.

PORK AND MANGO SALSA BURRITO

Steps:

• Preheat oven or toaster oven to 350 degrees. Wrap tortillas in foil and set aside.
• Heat oil in nonstick skillet and saute pork, onion, red pepper, jalapeno and cumin, stirring to break pork up into small pieces. Cook until onion is tender and pork is no longer pink.
• Season to taste with salt and pepper.
• Place wrapped tortillas in oven and heat 7 or 8 minutes, until soft and steaming.
• Meanwhile, reduce heat under pork mixture to very low and stir in yogurt, just long enough to mix thorougly. Remove from stove so yogurt will not separate.
• Spoon some of pork mixture down the center of a tortilla. Top with salsa and fold over one-third of tortilla, then fold in sides and roll to seal completely.

CHICKEN WITH MANGO SALSA

Steps:

• For salsa, in a small bowl, combine the mango, tomato, cilantro, jalapeno, onion, celery, lime juice and zest. Cover and refrigerate for 2-3 hours. , Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium-high heat for 5-6 minutes on each side or until juices run clear. Serve with salsa.

CHICKEN WITH MANGO-RASPBERRY SALSA

Steps:

• For salsa, in a small bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour. , Combine the garlic powder, salt and pepper; sprinkle over both sides of chicken. , Grill chicken, covered, over medium heat for 6-8 minutes on each side or until a thermometer reaches 170°. Just before serving, gently fold raspberries into salsa. Serve with chicken.

BROILED CHICKEN THIGHS WITH MANGO SALSA

Steps:

• Place chicken thighs in a gallon-sized resealable bag.
• Combine avocado oil, lime juice, agave syrup, garlic, chili powder, cumin, ground coriander, smoked paprika, salt, and pepper in a bowl; stir together to create the marinade. Pour marinade into the bag with the chicken. Squeeze out as much air as possible, seal, and place in the refrigerator, making sure chicken pieces are in a single layer. Marinate for 8 hours, turning chicken pieces occasionally.
• Prepare salsa about 1 hour before cooking time. Combine mangoes, cilantro, jalapeno pepper, bell pepper, lime juice, salt, and cayenne in a bowl. Mix to combine and refrigerate for 1 hour.
• Set an oven rack about 5 inches from the heat source and preheat the oven's broiler.
• Place chicken thighs in a single layer on a broiler pan and discard marinade. Broil for 5 minutes. Flip and broil until chicken is slightly caramelized and an instant-read thermometer inserted into the thickest part reads 165 degrees F (74 degrees C). Serve chicken warm, with salsa.

MANGO SALSA CHICKEN

Steps:

• TO MAKE SALSA: In a small bowl, combine the mango, onion, cilantro, green bell pepper and red chile pepper. Put aside until serving time.
• Lightly pound the chicken breasts with a mallet to flatten. Beat the egg and milk together. Then coat them in the egg/milk mixture then the breadcrumbs. Chill for 1/2 hour.
• Saute the chicken in olive oil until cooked through and juices run clear. Drain and serve with the mango salsa. Garnish with cilantro leaves.

CHICKEN BURRITOS

Steps:

• Combine juices, cilantro, tarragon, ancho chile, cayenne, and 1/2 teaspoon salt and pepper in a bowl. Add chicken, cover, and refrigerate for 1 to 2 hours.
• Heat grill or broiler to medium high. Sprinkle chicken with 1/2 teaspoon salt and 3/4 teaspoon pepper. Cook 3 or 4 minutes per side, or until cooked through. Cover; set aside in a warm place.
• Using tongs, toast tortillas over a flame, quickly flipping them from side to side until lightly golden. Cut each chicken breast half into 5 slices. On bottom third of each tortilla, place 5 chicken slices, several strips of lettuce, and 3 tablespoons mango salsa. Roll up, and serve with remaining salsa and sour cream.