Chicken And Mango Lettuce Wraps Recipes

MANGO CHICKEN LETTUCE WRAPS

Mango Chicken Lettuce Wraps image

Provided by B. Britnell

Time 20m

Yield 4

Number Of Ingredients 13

Ingredients

1 1/2 tablespoons ofavocado oilor olive oil
1 pound chicken breast, trimmed
1/4 teaspoon turmeric
1/4 teaspoon of garlic powder
1/4 teaspoon cayenne
1 large ripe mango, cut into 1-in. chunks
2 tablespoons of lime juice
1/2 of a red onion, thinly sliced (about 1 cup)
salt and pepper to taste
Bibb or romaine lettuce for wraps
1 cup of carrots, thinly sliced
1 large zucchini, thinly sliced and cut into ~3 inch pieces
optional for topping: cilantro, extra slices of fresh (uncooked) mango, lime juice

Steps:

in a large skillet, heat the oil over medium heat. Add in the chicken and top with the turmeric, garlic powder, and cayenne. Cook until the chicken is done on the outside and just beginning to brown (it doesn't need to be cooked all the way through just yet). This will take about 5 minutes.
Add in the mango chunks, onion, and lime juice and stir together. Cook for an additional 5 minutes or until chicken is cooked all the way through. Use a meat thermometerto check for doneness (165 degrees F).
When done, take the chicken off of the heat and set aside. Once cooled, cut the chicken into slices.
To assemble the wraps, top your lettuce wraps with the carrots and zucchini and then top with the mango chicken mixture.
optional: top with a bit of cilantro, extra mango, and lime juice.
ENJOY!

JERK CHICKEN AND MANGO LETTUCE CUPS

Jerk Chicken and Mango Lettuce Cups image

Keep dinner low-carb by serving seasoned ground chicken and basmati rice in butter lettuce cups.

Categories jerk chicken chicken chicken recipe lettuce cups lettuce wraps chicken lettuce cups mango jerk chicken lettuce cups chicken dinner dinner recipe healthy chicken dinner rice basmati rice coconut milk family dinner chicken recipes ground chicken recipes

Time 20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 c. basmati rice
1 c. chicken stock
3/4 c. coconut milk
Kosher salt and black pepper
1 lb. ground chicken
1/2 chopped red onion
1/2 chopped red bell pepper
1 tbsp. canola oil
1 1/2 tbsp. soy sauce
2 tsp. jerk seasoning
2 chopped garlic cloves
1 tsp. jarred fresh ginger
3/4 c. chopped mango
1/4 c. chopped fresh cilantro leaves
Butter lettuce leaves, for serving

Steps:

Combine basmati rice, chicken stock, coconut milk, and 1/2 teaspoon kosher salt in a medium saucepan; bring to a boil. Reduce heat to low. Cover; cook until liquid is absorbed, 14 to 16 minutes.
Meanwhile, cook ground chicken, red onion, and red bell pepper in 1 tablespoon canola oil in a large skillet over medium-high heat until chicken is cooked through, 5 to 6 minutes. Stir in soy sauce, jerk seasoning, chopped garlic cloves, and fresh ginger. Cook until fragrant, 1 minute. Fold in mango and cilantro. Season with kosher salt and black pepper. Serve rice and chicken mixture in butter lettuce leaves.

MANGO CHICKEN WRAPS

Mango Chicken Wraps image

These easy wraps are my go-to recipe when I want to make an exciting sandwich my family will love. The spiced chicken strips taste amazing with the tangy mango sauce.-Jan Warren-Rucker, Clemmons, North Carolina

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 5 servings.

Number Of Ingredients 18

Ingredients

1-1/2 cups chopped peeled mangoes
1/4 cup chopped red onion
1 jalapeno pepper, seeded and chopped
2 tablespoons lime juice
1 teaspoon honey
1/4 cup fresh cilantro leaves
2 packages (6 ounces each) ready-to-use grilled chicken breast strips
1-1/2 teaspoons ground cumin
3/4 teaspoon garlic powder
3/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
Dash dried oregano
4 teaspoons olive oil
5 whole wheat tortillas (8 inches)
3/4 cup shredded Monterey Jack cheese
1 small sweet red pepper, julienned
3/4 cup chopped tomatoes
1 cup torn leaf lettuce

Steps:

In a food processor, combine the mangoes, onion, jalapeno, lime juice and honey. Cover and process until pureed. Stir in cilantro; set aside., In a large skillet, saute the chicken, cumin, garlic powder, chili powder, cayenne and oregano in oil until heated through. Spread mango sauce over tortillas. Layer with chicken, cheese, red pepper, tomatoes and lettuce; roll up.

Nutrition Facts : Calories 476 calories, Fat 18g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1116mg sodium, Carbohydrate 46g carbohydrate (15g sugars, Fiber 5g fiber), Protein 31g protein.

MANGO CHICKEN LETTUCE WRAPS

Mango Chicken Lettuce Wraps image

This uses a little sriracha, lime juice and olive oil for dressing, makes it quick and easy. It came from Good Housekeeping.

Provided by Margie99

Categories Lunch/Snacks

Time 20m

Yield 12 wraps, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 large ripe mango, peeled and chopped
1 cup finely chopped jicama
1/2 cup packed fresh mint leaves, finely chopped
1/4 cup lime juice
2 tablespoons extra virgin olive oil
1/2 teaspoon sriracha sauce (Asian chili sauce)
1/4 teaspoon salt
3 cups coarsley shredded chicken
12 boston lettuce leaves

Steps:

Combine mango, jicama, mint, lime juice, oil, chili sauce and salt in a bowl. You can cover at this point and refrigerate up to overnight if you would like.
Stir chicken into mango mixture. Put about 1/3 c up mixture into each lettuce leaf and enjoy.

Nutrition Facts : Calories 144.4, Fat 7.3, SaturatedFat 1.1, Sodium 151.3, Carbohydrate 20.7, Fiber 4, Sugar 15, Protein 1.9

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