Asian Mango and Chicken Wraps

2 ripe mangos, peeled, pitted, diced
1½ cups chopped roasted chicken breast (deli or rotisserie)
2 green onions, sliced
½ red bell pepper, chopped
1½ cups shredded Savoy or Napa cabbage
2 medium carrots, grated
⅓ cup fat-free cream cheese
3 tablespoons natural creamy peanut butter, unsalted
2 teaspoons low-sodium soy sauce
4 8” whole wheat tortillas

Cut mangos, vegetables and chicken and place in a mixing bowl; toss until well mixed. In a small mixing bowl, whisk together cream cheese, peanut butter and soy sauce.

To assemble: Lay out tortillas on a flat surface; on each tortilla spread ¼ of cream cheese mixture and top with mango, vegetable, chicken mix; roll up tightly, tucking in ends of tortilla. Secure with toothpicks.

To serve, cut each wrap in half. If not serving immediately, refrigerate; holds well overnight.
Yields: 4 wraps

Recipe adapted from The Produce for Better Health Foundation