Grilled chicken, mango salsa, and smoky BBQ between crispy tortillas for a colorful, flavor-packed fusion main course.
# What You’ll Need:
→ Chicken & Marinade
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
→ Mango Salsa
07 - 1 large ripe mango, peeled and diced
08 - 1/4 cup red onion, finely chopped
09 - 1/2 medium red bell pepper, diced
10 - 1 small jalapeño pepper, seeded and minced
11 - 2 tablespoons fresh cilantro, chopped
12 - Juice of 1 lime
13 - 1/4 teaspoon salt
→ Tortilla Stack
14 - 8 small flour tortillas (6-inch diameter each)
15 - 1 cup shredded cheddar or Monterey Jack cheese (optional)
16 - 1 cup barbecue sauce, divided
17 - 2 tablespoons olive oil, for brushing
# How to Make It:
01 - Preheat grill or grill pan to medium-high heat.
02 - In a mixing bowl, coat chicken breasts evenly with olive oil, smoked paprika, garlic powder, salt, and black pepper. Allow to marinate for 10 minutes.
03 - Grill marinated chicken for 5 to 7 minutes per side until fully cooked and internal temperature reaches 165°F. Rest for 5 minutes, then slice thinly.
04 - Combine mango, red onion, bell pepper, jalapeño, cilantro, lime juice, and salt in a medium bowl. Mix gently and set aside.
05 - Preheat oven to 400°F. Brush both sides of each tortilla with olive oil, arrange on a baking sheet, and bake for 3 to 4 minutes per side until lightly crisp yet flexible.
06 - On each serving plate or tray, lay one tortilla as a base. Spread 2 tablespoons barbecue sauce, arrange sliced chicken, spoon mango salsa, and sprinkle cheese if using. Add a second tortilla, repeat layers, and finish with salsa and cheese.
07 - Return assembled stacks to the oven for 4 to 5 minutes, until cheese is melted and stacks are heated throughout.
08 - Garnish with fresh cilantro and serve immediately while warm.
