I often find that I’m not extremely hungry on a lot of summer nights, especially when it’s hot out or when we’ve been doing a lot of work in the yard. You’d think that I would work up an appetite but I think the heat knocks it back down. So I look for nice, light meals that still pack a nice flavor punch. These Grilled Mango Chicken Tortillas that I found in the April-May 2015 issue of Taste of Home are one of those meals.
This simple meal is grilled flour tortillas topped with blackened grilled chicken, mangos, onions, blue cheese, a citrusy Greek yogurt sauce, and cilantro. These tortillas come together fast, making it great for a weeknight and if you aren’t looking for a light dinner, it also would make a good appetizer.
Here’s what you need:
Start by mixing up the sauce. Mix together some plain yogurt, the zest and juice of one lime, and some salt and pepper.
Finely dice up a mango and s little bit of red onion.
Preheat a grill over medium-high heat. Using a meat mallet, pound the chicken lightly so it’s an even thickness. Rub each chicken breast with about a teaspoon of blackening seasoning. Grill until fully cooked, about 6-8 minutes.
Allow to cool for a few minutes, and then dice the chicken.
Place the tortillas on the grill.
Grill for 1-2 minutes until they begin to puff.
Remove from the grill to a cutting board, flipping the tortillas so the grilled sides are up.
Top the tortillas with chicken, onions, mango, and blue cheese.
Return the tortillas to the grill. Cover and cook for 2-3 minutes until the cheese is melted and the bottoms of the tortillas are grilled.
Remove from the grill and drizzle on the sauce and sprinkle on the cilantro.
Use a chef’s knife, slice into wedges.
They are like little slices of a light, fresh pizza. This recipe serves 2 as a light meal, or 6-8 as an appetizer.
- 1 ½ pound baby potatoes, Yukon gold or reds
- Olive oil
- Salt
- Pepper
- Dressing:
- 1 c fresh cilantro leaves
- 1 c fresh flat leaf parsley leaves
- 2 green onions, cut into a couple inch chunks
- 2 cloves garlic, smashed
- Juice of two lemons
- 6 T olive oil
- 1 pinch salt
- ½ t black pepper
- Place the potatoes in a pot and cover with cold water. Bring to a boil and simmer for about 10 minutes tender but not all the way through when pierced with a fork. Drain and cool for 5 min. Cut in half.
- While the potatoes boil make the herby dressing. In a blender, blend the all the dressing ingredients: cilantro, parsley, green onion, garlic, lemon juice, olive oil, salt and pepper, until well blended.
- Preheat a grill to medium heat. Add some wood chips to the grate or coals – with in a smoke box or in a foil packet.
- Toss the potatoes gently with a drizzle of olive oil, salt and pepper.
- Once the wood chips start to smoke, place the potatoes – cut side down – on the grill. Cook for about 7-10 minutes. Turn or move around on the grill as needed to ensure they cook evenly. Once the potatoes are nice and golden on the bottom pull them off the grill.
- In a bowl, toss with just enough dressing to lightly coat the potatoes.
- Transfer to a serving bowl and serve with extra sauce on the side.
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