Chicken and Mango Lettuce Wraps

  • Yield 4 servings

Crispy fresh lettuce leaves are stuffed with spicy chicken, mango and red pepper in this Asian-style wrap.


2 tablespoons soy sauce (lite soy sauce can be substituted)
2 tablespoons seasoned rice vinegar
2 tablespoons mirin
1 tablespoon grated fresh ginger
2 teaspoons minced fresh garlic
2 teaspoons minced fresh lemongrass
3 teaspoons Sriracha sauce
1 teaspoon peanut oil
1 tablespoon sesame oil
1 pound ground chicken
1 large fresh ripe mango, pitted, peeled and diced, divided
3/4 cup diced red pepper, divided
1/2 cup sliced green onion, divided
3 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Thai basil
16 -- fresh Bibb lettuce or iceberg lettuce leaves, uniform shape
3/4 cup chopped cashews


  1. In a small bowl, mix together soy sauce, vinegar, mirin, ginger, garlic, lemongrass and Sriracha. Set aside.
  2. Heat peanut and sesame oils in a medium skillet over medium heat and add chicken. Cook chicken, stirring frequently and breaking into small pieces, for 5 to 6 minutes until no longer pink.
  3. Stir in reserved soy sauce mixture and half the amount each of the mango, red pepper and green onion. Cook chicken mixture for 5 minutes or until sauce is slightly thickened.
  4. Stir in remaining mango, red pepper and green onion, and the mint, cilantro and basil.
  5. To serve, evenly spoon chicken mixture into lettuce leaves, sprinkle each portion evenly with cashews and serve immediately.




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