So, About These Chicken Mango Lettuce Wraps…
Okay, so you know how sometimes you just want to eat with your hands like a total gremlin but still feel a bit posh? That’s basically Chicken Mango Lettuce Wraps in my house. The first time I made these, I was actually trying to recreate something I ate at a street stall in Bangkok — only, let’s be honest, my kitchen is more cozy-chaotic than bustling-market. That attempt went sideways (let’s not talk about the mango that went flying), but after a few more tries, this version stuck. My kids now call these "fancy tacos," which I think is a compliment?
Why You’ll Love This (Or At Least Why I Keep Making It)
I make this when I want something light but not boring. Or, when I find half a mango in the fridge that's on its last legs. My family goes bonkers for the sweet-and-savory thing — honestly, I think the mango is the real star. (My husband once suggested adding pineapple instead, but I’m still not sure if he was joking.) Plus, you don’t need to fuss with cutlery. And if you’re like me and get annoyed with recipes that demand a zillion steps, this one’s pretty forgiving. Oh! One thing though: I always end up with more filling than lettuce. It’s a law of nature, apparently.
What You'll Need (Substitutions Welcome!)
- 2 chicken breasts (or use thighs if you want it juicier — actually, sometimes I grab a rotisserie chicken when I'm feeling lazy... just shred it up!)
- 1 ripe mango (or two if they're tiny; frozen mango chunks work in a pinch, though they're a bit mushier)
- 8 big lettuce leaves (I go for butter or romaine, but honestly, iceberg totally works and holds up well — my gran swears by it)
- 1 small red onion (or swap in some scallions if that’s what’s knocking about)
- 1 red bell pepper (yellow or orange works; green is a bit too bitter for me)
- 1-2 cloves garlic (I tend to go heavy, but up to you)
- 1 thumb-sized piece of ginger (I’ve used powdered ginger before, not my proudest moment)
- 2 tablespoon soy sauce (or tamari if you’re gluten-free, but to be honest, any light soy sauce works fine)
- 1 tablespoon honey (or maple syrup; agave is... okay, but a bit thin)
- 1 tablespoon rice vinegar (apple cider vinegar works if you don’t have it)
- Sesame oil (I just drizzle, but probably 1 tsp)
- Chopped fresh cilantro or mint (optional, but mint is magic in the summer)
- Sriracha or chili flakes (for a bit of heat; my kids object so I usually leave it on the side)
- A handful of chopped peanuts (totally optional but adds crunch — I’ve used toasted cashews too, when I was out)
How I Throw It All Together
- Cook the chicken:
Season your chicken breasts with salt and pepper, then cook them in a skillet over medium heat with a splash of oil. About 5-6 minutes per side should do it, unless they're thick (in which case, maybe butterfly them first? Live dangerously!). Let them cool a bit, then chop or shred.
(Or, if you're in a hurry, just shred up a cooked rotisserie chicken — I won't tell.) - Make the filling:
In the same pan, toss in the diced onion and bell pepper. Scrape up any yummy bits left behind. Cook for just a couple minutes so they keep some crunch. Add the minced garlic and ginger; cook for another minute — this is where I usually sneak a taste and regret burning my tongue. - Bring it all together:
Add your chicken back in, then pour over the soy sauce, honey, vinegar, and a drizzle of sesame oil. Stir it all together; let it heat through, but don’t let it go too long or everything gets soggy. (Don’t worry if it looks a bit weird. It always does until you add the mango.) Stir in your diced mango and half the herbs. Give it a taste. Sometimes I add a bit more soy or honey if it's too sharp. - Assemble and serve:
Lay out your lettuce leaves on a platter, then spoon the warm filling into each one. Sprinkle with peanuts, more herbs, and a little sriracha if you’re brave.
Oh, and if the lettuce tears, just double up the leaves. No one minds.
Notes from My Not-So-Perfect Kitchen
- I used to peel my mango with a paring knife and, well, let's just say my cutting board still has scars. A spoon works loads better for scooping out the flesh.
- If your mango's under-ripe, just toss it in a paper bag for a day. Or, honestly, use it anyway — crunchy mango is kind of refreshing!
- Leftover filling is great on rice. Or cold, straight form the fridge, which is not as weird as it sounds.
Variations I’ve Tried (Some Good, Some... Less So)
- Swap the protein: Done this with shrimp, which was amazing. Tried tofu once — it just kind of crumbled, but the flavor was there if you’re into that.
- Spice it up: I once added a whole jalapeño, seeds and all. Mistake. Maybe stick to chili flakes unless you’re a heat freak.
- Different greens: Little gem lettuce is nice if you want a bite-sized, party feel. Collard greens... not so much, a bit leathery for my taste.
No Fancy Equipment? No Problem!
Honestly, you just need a frying pan and a chopping board. If you don’t have a garlic press, just smash garlic with the flat of your knife. I once mixed the filling in a salad bowl when my pan was in the sink and... it worked fine! (Though, my mum would probably disown me if she read this.)
How to Store (Though It Never Lasts Long Here)
Keep leftovers in an airtight container in the fridge — the filling, I mean. Lettuce gets sad in the fridge, so keep that separate. The filling is actually even tastier the next day, but, honestly, it rarely survives past lunch in my house. If it does, try it cold. Or just eat it with a fork; who’s gonna know?
How I Serve These (And Family Quirks)
I like to do a big platter, let everyone build their own — it’s more fun, and then I’m not the only one making a mess. Sometimes we add a little side dish of steamed jasmine rice, or those crunchy fried shallots (I get them from the Asian supermarket, like these). On warm evenings, we have them with iced tea — or, okay, a cheeky glass of white. My youngest likes to eat them rolled up tight like a burrito, which is hilarious but actually pretty handy for less spillage.
Things I’ve Learned (Mostly the Hard Way)
- Don’t rush the chicken. I once tried cranking up the heat to get it done faster and ended up with chewy bits (not good). Medium heat is your friend.
- If the lettuce is too wet, everything slips out. Pat those leaves dry. Or, just embrace the chaos and eat over the sink.
- Taste as you go! I always think I know best, then end up adding more soy sauce at the end anyway.
FAQ (Questions I Get All the Time)
- Can I make these ahead? Yes, the filling keeps well — just don't fill the lettuce till you're ready to eat, or you'll get a soggy mess. Honestly, I think the flavors deepen if it sits awhile.
- What’s the best lettuce? Up for debate! Butter gets points for flexibility, but Romaine has that nice crunch. If you’re in the UK, "little gem" works a treat.
- Can I freeze the filling? Erm, in a pinch, yes — but the mango goes a bit mushy and odd. Not my favorite.
- Is this recipe spicy? Only if you want it to be. I usually add chili at the table so everyone can tweak their own.
- Where do you get your peanuts? I get mine roasted from the local shop, but honestly, use whatever you’ve got. Here’s a link for nutty inspiration if you’re curious.
- What’s a good side? Cucumber salad, honestly. Or just some prawn crackers if you’re feeling snacky.
- Are these healthy? Probably? I mean, lots of veg, lean chicken. But I’m not a dietician. I just like how fresh they taste.
If you ever want to play around with other fillings, I found Bon Appetit’s recipe page super handy for inspiration, even if I never follow things to the letter. Happy wrapping!
Ingredients
- 2 cups cooked chicken breast, diced
- 1 large ripe mango, peeled and diced
- ½ red bell pepper, finely chopped
- 2 green onions, thinly sliced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon honey
- 8 large butter lettuce leaves
- Salt and pepper to taste
Instructions
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1In a large bowl, combine the diced chicken, mango, red bell pepper, green onions, and cilantro.
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2In a small bowl, whisk together the soy sauce, lime juice, honey, salt, and pepper.
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3Pour the dressing over the chicken mixture and toss gently to combine.
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4Lay out the lettuce leaves and spoon the chicken mango mixture evenly into each leaf.
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5Serve immediately, garnished with extra cilantro if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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