Spicy Chicken & Scrambled Egg Wrap with Mango-Spinach Salad

Directions

1. Sinish: Wash and dry the produce as you prep, then start chopping colorful components: bell pepper and shallot, and keep spinach ready for the salad.
2. Mince the garlic and shallot, then whisk them with lime juice, oil, and the listed spices to form a bright dressing.
3. Peel the mangoes, slice away the flesh, dice medium-sized chunks, and toss them into the dressing bowl to marinate briefly.
4. Heat a nonstick skillet over medium-high heat, add a little oil, and brown the ground chicken with the spices until crumbled and cooked through.
5. In a small bowl, beat the eggs until smooth.
6. Push the chicken to one side of the skillet, pour the eggs in, and scramble them with a gentle stir and fold until just set; remove from heat.
7. Toss the spinach into the dressing with the mango pieces and mix until the leaves are coated and slightly wilted by the dressing.
8. Warm the tortillas on a clean surface, then divide the chicken-egg scramble between them and roll them up tightly.
9. Cut the wraps in half and plate them with a generous helping of salad on the side for balance.