For the sauce: Place the mango, yogurt, cumin and cayenne in a blender and blend together well. Add 1 tablespoon water to thin the mixture if necessary. Refrigerate until ready to use. To prepare the wrap filling: In a small bowl whisk together the garlic, salt, lime juice and olive oil. Place chicken and lettuce in a large bowl and add dressing. Fold in the cilantro and mango.

To finish the wrap: Place the tortilla on a clear work space. Spread 1 tablespoon sauce over the wrap. Next scoop 1/2 to 3/4 cup of the mango chicken salad in the center, fold up both sides and roll up. Repeat with remaining tortillas. Serve with remaining sauce on the side. Serving Suggestions: Serve with baked chips. Turn leftovers into a quesadilla by adding your favorite cheese and melting, or serve as a simple salad without tortillas.

Source: Chef Allen Susser

Nutritional analysis per serving: Calories 528; Protein 42 g; Carbohydrates 57 g; Fat 15 g; 25% Calories from Fat; Cholesterol 78 mg; Sodium 841 mg; Potassium 531 mg; Fiber 4 g