Prep time: 20 mins
Cook time: 15 mins
4 each Mission® Small/Fajita Super Soft Flour Tortilla
⅛ tsp. Ground cayenne pepper
¼ tsp. Paprika
⅛ tsp. Salt
¼ cup Almond slivers
8 each Grape tomatoes, yellow, cut in half
Salt and pepper, to taste
2 tbsp. Olive oil
1 cup Grilled, diced chicken breast
⅓ cup Fresh mango, diced
2 tbsp. Greek non-fat yogurt
1 tbsp. Mint, fresh, chiffonade
2 tbsp. Mayonnaise, light
1 tbsp. Lemon juice, fresh
½ cup Baby arugula
2 oz. Raspberry citrus dressing, ready-to-use
Preheat oven to 350°F.
Combine cayenne, paprika, and salt in a small bowl and set aside. Toast the almonds in a small, nonstick pan over medium heat and transfer immediately to the prepared spices. Toss to coat and set aside.
Heat olive oil in an oven safe sauté pan on high heat. Season the tomatoes with salt and pepper before adding them to the pan, cut side down and transfer the pan to preheated oven for 3-5 minutes. Remove the pan from the oven and allow the tomatoes to cool on a paper towel.
To make the chicken salad, combine cooked chicken, mango, Greek yogurt, mint, mayonnaise, and lemon juice in a large bowl and mix together.
To serve, place 1/3 of a cup of chicken salad, ¼ cup baby arugula, 4 tomato halves, ½ tbsp. spiced almonds, and 1 tbsp. raspberry citrus dressing on each tortilla.