Too Many Hot Chili Flakes

Add caption

May 27, 2012

We're rolling, giggling, gut-busting laughing!  Did he really do that?!
Mr. Scabs face is drenched in drops of sweat!  He's gleaming, glossy even!  
We can't stop chuckling!

I made some delish Chicken Mango Wraps for dinner when a good friend stopped by.  We ate and laughed and talked openly with Mr. Scabs about his sex addiction.  He has come to a place where he can have a genuine conversation about his motives, thoughts and on a good day his feelings.  Yep, feelings.  My friend was asking some pretty hard questions.

"Did you ever think you would get caught?" and "How did you let it go so far?"

While sharing his story he stood up to fix another wrap.  Piling on a little chicken, a little mango and some garden basil.   The wrap calls for cumin but instead I added a small pinch of chili flakes.  The shaker of flakes was beckoning like too much of a good thing.  He piled on a mountain of blazing little peppers.  Fool.  I looked at his wrap and warned, "that's a lot of chilies".

Shrugging his shoulders he gobbled it up.  This is when we started laughing and couldn't stop!  He tried to play is cool but there was no hiding his glossy forehead and bloodshot eyes.  Red and dripping wet with spice induced sweat he sat paralyzed by the sweltering heat!

All I could think was, "this is so typical".  No moderation.  No heeding warnings.

His taste buds stinging and his head a glossy, sweaty mess!  It's hilarious!  I didn't get up to get him an ice water.  That's my new non-codependent attitude kicking in.  I don't mind watching him suffer.  Those are the natural consequences of his reckless chili-flake overdose and it has nothing to do with me! My friend and I were dying as he wiped up sweat and guzzled buckets of ice water trying to recover.

The wrap was YUM and so easy to make.  Try the recipe below but go easy on the chili flakes!

Thanks Martha!

Chicken Wraps with Mango Basil and Mint


  • For The Chicken

    • 1 garlic clove
    • 1/2 shallot
    • 1/4 cup loosely packed fresh basil leaves
    • 1 teaspoon extra-virgin olive oil
    • 1/2 teaspoon coarse salt
    • 1/4 teaspoon ground cinnamon
    • Freshly ground pepper
    • 2 boneless, skinless chicken breast halves (about 12 ounces total)
  • For The Dressing

    • 1/2 shallot
    • 1/2 mango, peeled and cut into 2-inch pieces
    • 2 teaspoons fresh lime juice
    • pinch of cayenne pepper
  • For Assembling

    • 4 lavash breads (3 1/2 ounces each)
    • 1/2 mango, peeled and cut into 1/2-inch-thick spears
    • 8 fresh basil leaves
    • 8 fresh mint leaves


  1. Preheat oven to 375 degrees. Make the chicken: Finely chop garlic and shallot in a food processor. Add basil and oil, and process until mixture forms a coarse paste. Stir in salt and cinnamon, and season with pepper. Make a few shallow 1/2-inch slits on both sides of chicken; rub all over with the basil mixture. Place on a rimmed baking sheet. Bake chicken until cooked through, 12 to 15 minutes. Let cool completely, then shred into small pieces; set aside.
  2. Make the dressing: Finely chop shallot in the clean bowl of the food processor. Add mango, and process until smooth. Add the lime juice and cayenne, and process until combined.
  3. Assemble wraps: Spread about 1/4 cup mango dressing in center of each lavash. Top with chicken, mango, and herbs. Roll up diagonally to form a cone.