Grilled Mango Chicken Cauliflower Rice Wrap

Servings: 2 Wraps

Ingredients:
4 Oz chicken breast half a large breast
Salt
Pepper
1/2 A large mango sliced into spears
2 Cups Cauliflower cut into bite-sized florets
1 tsp Coconut oil + additional for brushing on the mango/grill
2 Tsp Fresh ginger minced
1/4 Cup Jalapeno pepper diced
1/4 Cup Cilantro roughly chopped
2 Tbsp Sliced green onion packed
2 Flatout ProteinUP CarbDown SeaSalt & Crushed Black Pepper OR Core12 Flatbread Wraps (use the Flatout gluten free wrap if needed)
2 Tbsp Toasted coconut chips

Instructions:
Rub your grill with coconut oil and heat on medium heat.
Season the chicken breast with salt and pepper and grill until no longer pink inside, about 4-5 minutes per side (flip it once.)

Rub the mango spears with coconut oil and, at the same time that you place the chicken on the grill, place them on the grill as well. Cook until nice grill marks form, flipping once. This takes about 2-3 minutes per side (your mango will be done earlier than your chicken.) Transfer the chicken and mango to a plate.

While everything is grilling, place the cauliflower into a small food processor (mine is 3 cups) until “rice-like.”
Heat the coconut oil up in a large pan on medium-high heat. Add in the ginger and cook until fragrant, only about 30 seconds-1 minute.

Turn the heat down to medium and adding the cauliflower rice and diced jalapeno. Stir around to coat the cauliflower in the oil. Cover and cook, stirring occasionally, until the cauliflower is lightly golden brown, about 5-10 minutes.
Once cooked, transfer the cauliflower rice to a medium bowl and stir in the cilantro and green onion. Season to taste with salt and pepper.

Divide the cauliflower rice between the two wraps. Slice the chicken and divide it as well, followed by the mango spears.
Top each wrap with 1 Tbsp of the coconut chips, roll up tight and DEVOUR.

From foodfaithfitness.com