Thai-Style Chicken Wraps with Mango Salsa

Salsa1 small mango, peeled and diced2 tablespoons coarsely chopped fresh cilantro1 tablespoon lime juiceWraps1#189; tablespoons toasted sesame oil3 cups shredded Napa cabbage1 cup shredded carrots#190; cup sliced scallions#190; cup lightly salted peanuts, coarsely chopped2 tablespoons lime juice1 tablespoon soy sauce#188; teaspoon ground black pepper2 cups shredded cooked chicken#189; cup coarsely chopped fresh mint4 burrito-size (large) flour tortillas#188; cup purchased peanut sauceFor the salsa: In a small bowl, stir together the mango, cilantro and lime juice. Cover and refrigerate until ready to serve.For the wraps: In a large skillet over medium-high, heat the sesame oil. Add cabbage and carrots and saute until the vegetables begin to soften, about 2 minutes. Stir in the scallions and peanuts. Add the lime juice, soy sauce and black pepper, then saute until the mixture is heated through, about 2 minutes longer.Remove the pan from the heat and stir in the chicken and mint.Spread the center of each tortilla with about 1 tablespoon of peanut sauce. Top with a quarter of the chicken filling. Fold in 2 ends of the tortilla, then roll up. Place the wraps on a microwave safe plate, seam-side down.Heat the wraps in the microwave on high until heated through, about 11/2 minutes, or in a 350 degrees oven for about 5 minutes. Serve with the mango salsa.Serves four.@Recipe nutrition:Nutrition values per serving: 407 calories, 14 g fat (3 g saturated), 39 g carbohydrate, 4 g fiber, 33 g protein, 66 mg cholesterol, 1030 mg sodium.