Chicken Adobo Wrap with Mango

by Pauline De Mesa
Chicken | March 18, 2019

While others like their adobo with lots of sauce, this version is drier as the chicken pieces are fried then simmered in a mixture of soy sauce and vinegar. With an added twist to your favorite adobo, it can be enjoyed as a to-go meal as it’s wrapped in tortillas with mangoes and brown rice, easier for you to pack as a quick healthy lunch.

Recipe by Chef Barni Alejandro-Rennebeck
Photographed by Kevin Evora

Ingredients :

5 servings
2 tbsp Canola oil
500 g Skinless chicken breast fillet, cubed
0.5 cup White vinegar
6 tbsp Soy sauce
1 tsp MSG free chicken powder
1 pc Bay leaf
0.5 tsp Black pepper
2.5 cup Brown rice, cooked
1 pc Ripe mango, diced
1 tbsp Garlic, chopped
5 pc 10 inch whole- wheat tortillas

Procedure :

  • 1
    In a non-stick casserole, sauté the garlic in canola oil until soft. Add the chicken and sauté until half cooked, about 2-3 minutes.
  • 2
    Add the vinegar, soy sauce, chicken powder, bay leaf and black pepper. simmer for 20 minutes or until the chicken is cooked through. remove from the heat.
  • 3
    Stir in the brown rice and mango. Mix well.
  • 4
    Spoon Adobo mixture evenly down the center of a warmed tortilla and roll it up.