Ingredients:
- ⅔ cup vegetable broth
- ¼ cup chopped cilantro
- 2 green onions, chopped
- 1 garlic clove, crushed
- 1 tablespoon fresh lime juice (1 lime)
- 1 tablespoon white wine vinegar
- ½ teaspoon sea salt
- 2 fresh mangoes, peeled, chopped, and divided
- 1 finely chopped and seeded serrano chile pepper (Wear gloves!)
- 1 ½ pounds chicken breast strips (Make sure reasonably thin-not pounded but not too thick)
- ¼ teaspoon salt
- Arugula
- 10 (8-inch) flour or corn tortillas
- Wooden picks (optional)
Directions:
- Process first 7 ingredients, 1 chopped mango, and, if desired, chile pepper in food processor until smooth, stopping to scrape down sides. Pour half of mixture into a shallow dish or zip-top plastic freezer bag; add chicken. Cover or seal, and chill at least 1 hour (I did overnight). Cover, chill, and reserve other half of mango/pepper/cilantro mixture. Step 1
- Remove chicken from marinade, discarding marinade. Sprinkle chicken evenly with 1/4 tsp. salt. Step 2
- Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Step 3
- Shred chicken into bite-size pieces. Step 4
- Place arugula on each tortilla, and top each evenly with chicken mixture. Add mango mixture on top. Roll up tortillas, and secure with wooden picks, if desired. Step 5