Chipotle Chicken Lettuce Wraps with Mango Salsa


Lettuce wraps are the perfect make ahead summer lunch. They can be prepped deconstructed so no soggy lettuce and they're both cool and refreshing! We turn up the spice a bit on these by using chipotle seasoned chicken and cooling things off with a fresh mango salsa.

I like to serve these with some cauliflower or jasmine rice but they are delicious on their own as well!

Our refreshing mango salsa is packed full of veggies and citrus flavors. It's made extra creamy with chunks of ripe avocado. This salsa is also versatile so we recommend doubling the recipe and serving it with chips or another crunchy snack!

I used an instant pot for this recipe but you could definitely use a crockpot (low for 8 hours, high for 4 hours) or use pre cooked shredded chicken and mix it with the chipotle flavors or you could combine it all in an oven safe dish, cover it with foil and bake for 20-25 minutes. After you remove from the oven use a hand mixer or two forks to shred the chicken into the chipotle flavors.

Pick whatever method works for you and get to it!

Chipotle Chicken Lettuce Wraps with Mango Salsa

8 Servings | Cook time: 20 minutes

Notes: This recipe uses an instant pot but it’s not required. See the end of this recipe for alternatives.


Ingredients:

Chipotle Chicken:

  • 24 oz chicken breast

  • 2 tbsp taco seasoning mix

  • 2 tbsp tomato paste

  • 2 tbsp chipotle peppers in adobo sauce

Mango Salsa:

  • ~200g mango, diced

  • ~100g red onion, diced

  • ~150g bell pepper, diced

  • ~200g cucumber, diced

  • 1 jalapeno, minced

  • 1/4 cup cilantro, chopped

  • 1 large or 2 small avocados (~4 oz), diced

  • Juice of 2 limes

  • Season and pepper to taste

For Lettuce Wraps:

  • 8 cups romaine or bib lettuce leaves

  • Bean sprouts

  • Extra cilantro, sliced jalapeños and limes for serving

Directions:

  1. Combine chicken, taco seasoning, tomato paste and chipotle peppers in the instant pot. Cook for 15 minutes on poultry. Allow to naturally release for 5 minutes.

  2. Open instant pot and use 2 forks or a hand mixer to shred the chicken.

  3. While the chicken is cooking combine all of the mango salsa ingredients together in a bowl.

  4. Wash and dry the lettuce leaves and set aside.

  5. To serve scoop chicken into the lettuce wrap and top with a scoop of mango salsa. Garnish with crunchy bean sprouts, fresh cilantro and extra chopped cilantro.

  6. Serve with a wedge of lime and jasmine or cauliflower rice.

Alternate Cooking Methods:

Crockpot: low for 8 hours, high for 4 hours, shred.

No Cook: shred rotisserie or other precooked chicken and mix it with the chipotle flavors

Bake: place raw chicken in an oven safe dish and adding chipotle ingredients on top. Stir to combine. Cover with foil and bake 20-25 minutes. Remove and shred to combine.

 

Screenshot/Printer Friendly Version:

 

Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.



24 views0 comments

Recent Posts

See All