Grilled Mango Chicken Cauliflower Wrap

Rub grill with coconut oil and heat on medium heat.

Season chicken breast with salt and pepper and grill until no longer pink inside, about 4–5 minutes each side, flipping it once.

Rub the mango spears with coconut oil and, at the same time that you place the chicken on the grill, place them on the grill as well. Cook until nice grill marks form, flipping once. This takes about 2–3 minutes per side (your mango will be done earlier than your chicken). Transfer chicken and mango to a plate.

While everything is grilling, pulse cauliflower in a small food processor (mine is 3 cups) until rice-like.

Heat coconut oil up in a large pan on medium-high heat. Add ginger and cook until fragrant, only about 30 seconds to 1 minute. Turn heat down to medium and add cauliflower rice and diced jalapeno. Stir to coat the cauliflower in the oil. Cover and cook, stirring occasionally, until cauliflower is light golden brown, about 5–10 minutes.

Once cooked, transfer cauliflower rice to a medium bowl and stir in cilantro and green onion. Season to taste with salt and pepper.

Divide the cauliflower rice between the wraps. Slice chicken and divide it as well, followed by the mango spears. Top each wrap with 1 tablespoon coconut chips, roll up tight and devour.