Ingredients

Mango Chile Glaze

  • 1/2 Cup chopped mango
  • 1/2 Cup pineapple preserves
  • 1/2 Cup California golden raisins
  • 1 chipotle chile, chopped
  • 2 Tablespoons brown sugar
  • 4 grilled chicken breast tenders (2 ounces each), sliced
  • 1 Tablespoon Jamaican jerk spice
  • 4 whole wheat tortillas
  • 4 Ounces pepper Jack cheese

Procedure

Combine ingredients for the glaze in a saucepan. Cook over medium heat for 5 minutes. Then, purée in blender until smooth. Set aside.

Place grilled chicken on a baking sheet; sprinkle with jerk spice. Spoon some of the glaze over all and warm in oven. Meanwhile, heat a griddle or large nonstick pan and heat tortillas in batches. Top each tortilla with 2 slices of cheese and warm until the cheese is melted. Arrange a piece of chicken on each tortilla and spread with 1 tablespoon glaze. Roll into a cylinder and cut in half on the bias. Serve 2 halves per person.

Nutrition Facts Per Serving

Calories 500 (Calories from Fat 24%); Total Fat 14 ( Saturated Fat 7; Trans Fat 0; ); Cholesterol 80; Sodium 430; Potassium 473; Total Carbohydrate 75; Dietary Fiber 3; Sugars 39; Protein 28; Calcium 240; Iron 2;

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