Mango Chicken Coconut Wraps (gluten free, paleo, vegan friendly)

I recently found some coconut wraps as a healthy food store here. I was very intrigued by them, just coconut, a sheet of coconut to use as a wrap! Making veggie spring rolls, lettuce wraps, and sprouted tortilla wraps often and being a fan of coconut I knew I had to try them. They are so delicious and I was really impressed. I wasn’t sure at first as they seemed flexible but the same is true with many sprouted wraps and you go to roll them up and they fall apart. Nope these didn’t fall apart and held together well. So I played and made some wraps and thought I would share one of my favorites with you. To pair with the coconut, and because I think topical when I think coconut, the wrap I needed to share is a Mango Chicken Coconut Wrap. I used Beyond Meat Chicken Free Chicken for mine but also made these using chicken for my husband. Pair that with a cabbage mixture, or you can also use my Pineapple Coconut Coleslaw for an extra tasty wrap, a little onion to balance it out but if you aren’t a fan you can omit it, and fresh ripe mango and avocado! I have seen the wraps at two stores here, and have seen two different brands so I’m pretty sure they aren’t too hard to find. They are gluten free and paleo friendly as well. If you can’t find these by you, or if you aren’t a fan of coconut (even though these aren’t overly coconut tasting) you can make these as a sprouted or lettuce wrap. I plan on making these this summer for lunch dates and picnics with friends as they are a taste treat and work into almost everyone’s dietary needs/restrictions. Until then I will enjoy these and pretend it is spring or summer!

Mango Chicken Coconut Wraps
Makes 4 servings
4 coconut wraps, or sprouted tortillas or lettuce leaves will also work (used Pure Wraps! Coconut Wraps and Food For Life Sprouted Ezekiel Tortillas)
16oz cooked sliced chicken/ tofu (used Beyond Meat Grilled Chicken Free Chicken and free range organic chicken breast)
2c thinly sliced/shredded cabbage, green and/or red
1 ripe mango
1 ripe avocado
1/4 red onion, thinly sliced
Dressing for cabbage:
3 TBSP full fat coconut milk (used So Delicious Culinary Coconut Milk)
1-2 TBSP white wine vinegar
juice from 1/2 a lime
sea salt and fresh ground pepper

Start by whisking together coconut milk, vinegar, and lime in a medium to large bowl. Add in shredded cabbage and toss to coat. Peel and thinly slice mango and pit and slice or chop the avocado. Place coconut wrap, or tortilla/ lettuce, on a plate and top with shredded cabbage mixture, red onion, chicken, mango, avocado, and season with fresh ground pepper and sea salt. Roll up and enjoy!

Linking up with some fellow bloggers for #FoodieFriday! Find other great recipes here: