Grilled chicken, mango salsa, and tortillas deliver smoky, vibrant layers ideal for family and festive gatherings.
# 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 black pepper
→ Mango Salsa
07 - 1 large ripe mango, peeled and diced
08 - 1/4 cup red onion, finely chopped
09 - 1/2 red bell pepper, diced
10 - 1 small jalapeño, 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)
15 - 1 cup shredded cheddar or Monterey Jack cheese (optional)
16 - 1 cup BBQ sauce, divided
17 - 2 tablespoons olive oil, for brushing
# Directions:
01 - Preheat grill or grill pan to medium-high heat.
02 - Combine chicken breasts with olive oil, smoked paprika, garlic powder, salt, and black pepper in a bowl. Toss to coat and let marinate for 10 minutes.
03 - Grill marinated chicken for 5 to 7 minutes per side until thoroughly cooked and juices run clear. Allow to rest for 5 minutes, then slice thinly.
04 - In a medium bowl, gently mix diced mango, red onion, bell pepper, jalapeño, fresh cilantro, lime juice, and salt. Set aside.
05 - Preheat oven to 400°F. Brush both sides of tortillas with olive oil; place on a baking sheet and bake for 3 to 4 minutes per side, until lightly crisped yet pliable.
06 - To assemble, place one tortilla on each plate or tray. Spread 2 tablespoons BBQ sauce, layer with sliced chicken, a spoonful of mango salsa, and cheese if desired. Add another tortilla and repeat layering, finishing with salsa and cheese.
07 - Return assembled stacks to oven for 4 to 5 minutes, until cheese is melted and stacks are heated through.
08 - Garnish with additional fresh cilantro and serve immediately.
