I love mango and nearly cried when I discovered it was high FODMAP. Thankfully, Monash have rated mango low FODMAP at a 40g serve. Now, this isn’t something I’m going to be able to bathe in, but you know what, some is better than none!

A low FODMAP serve of sweet fresh mango pairs perfectly with the spicy Cajun seasoning on the chicken. All you need is a beer and you’re transported to a street market on a hot balmy evening.

To up the prebiotic benefits, I’ve added Kfibre gut health powder to the seasoning mix, so your gut bugs sing as much as your taste buds. Enjoy!

Recipe name

  • Prep time: 15 minutes
  • Cooking time: 10
  • Serves: 4

 

Print recipe

 

You will need:

  • 500g (1lb) Chicken breast, diced
  • 4 tbsp sweet paprika
  • 1 tbsp oregano
  • 1 tsp thyme
  • 2 tsp salt
  • 2 tsp pepper
  • ½ tsp cayenne pepper
  • 3 tsp Kfibre
  • 1 tbsp garlic infused EVOO
  • 160g (5½ oz) mango, diced (note: 40g or 1.4 oz  of mango per serve is low FODMAP)
  • 1 Lebanese cucumber, deseeded and diced
  • ½ cup spring onion leaves, sliced
  • 2 tbsp fresh mint
  • 2 tbsp fresh coriander
  • 1 tbsp lime juice
  • 4 low FODMAP wraps

Make it:

  1. Combine sweet paprika, oregano, thyme, salt, pepper, cayenne pepper & Kfibre in a bag. Add diced chicken breast to the bag and shake to coat. Place to the side.
  2. Make the salsa. Combine mango, cucumber, spring onion, mint, coriander and lime juice in a bowl and stir to combine.
  3. Heat garlic infused EVOO in a large pan and cook the chicken in batches until golden and cooked through.
  4. Assemble the wraps with chicken & mango salsa.

Modifications:

Dairy free: No changes necessary

Gluten free: Use gluten free wraps

Kosher: No changes necessary

 

By Joanna Baker (APD | RN)