Mango-Chicken Lettuce Wraps
Serves: Serves 4
  • 12 oz. boneless, skinless chicken breasts, poached and shredded* (or any cooked chicken, shredded)
  • ½ tablespoon, plus 1 teaspoon salt
  • 2 ripe mangoes, peeled and diced
  • 1 cup jicama, peeled and finely diced**
  • ½ cup fresh mint leaves, finely chopped, plus more for garnish
  • Juice of 2 limes (about ¼ cup)
  • 1 teaspoon lime zest
  • 2 ½ tablespoons extra virgin olive oil
  • 2 teaspoons Sriracha - optional
  • ½ teaspoon freshly ground black pepper
  • 12 large Butterhead or Boston lettuce leaves
  1. * To poach chicken, put the chicken in a medium pot with just enough water to cover; add ½ tablespoon salt. Bring to a gentle simmer over medium heat and cook until chicken is firm to the touch (about 15-18 minutes). Meanwhile, prepare a bowl of ice water. Remove the chicken and plunge into the ice water for about 30 seconds to stop the cooking. Drain again. Once fully cooled, shred the chicken into bite-sized pieces.
  2. In a large bowl, combine chicken, mango, jicama, mint, lime juice and zest, oil, sriracha if using, remaining salt and black pepper. Toss well to combine. Divide chicken-mango mixture between each lettuce leaf. Garnish with reserved mint leaves and serve.
**If you can’t find jicama, diced red peppers will add a nice crunch instead.
Recipe by Red Kitchenette at