Spicy chicken and mango wrap

Ingredients

• 3/4 tbsp Olive oil, cooking
• 260 g Chicken breast fillets, cut into strips
• 3/8 tsp Garlic powder
• 3/8 tsp Cumin, ground
• 3/8 tsp Smoked paprika powder
• 3/4 pinch Salt and freshly ground black pepper to taste
• 3/8 tsp Thyme, dried, crushed
• 3/8 tbsp Parsley, dried, chopped
• 3/8 tsp Nutmeg, ground
• 3/8 tsp Onion powder
• 3/8 pcs Lime juice, fresh
• 3 pcs Swiss chard, 4 leaves
• 3/4 pcs Mango, peeled and cut into 1cm thick strips
• 3/8 pcs Red bell pepper, cut into thin strips
• 90 ml Coriander leaves, chopped
• 1 1/2 tsp Hot sauce

Method

1. Put a large pot of water on to boil.
2. Heat oil in a medium nonstick skillet over medium-high heat. Season the chicken with the spices. Cook, stirring occasionally, until the chicken is cooked through, about 5 minutes.
3. Transfer to a plate, squeeze lime juice over the chicken and refrigerate until cooled, about 15 minutes.
4. Add chard leaves to the boiling water and cook until wilted and pliable, 30 to 90 seconds. Drain and rinse with cool water.
5. Pat dry. Cut the thickest part of the stem and center rib away, keeping the leaves in one piece.
6. Lay a leaf on a clean work surface with the short end facing you. Put a few strips of the chicken, mango and bell pepper on the edge closest to you. Top with some cilantro and hot sauce. Roll the leaf up tightly, folding in the sides as you go, like a burrito. Repeat with the remaining ingredients to make 8 wraps.
7. Enjoy!