Chicken Mango Lettuce Wraps

These healthy chicken lettuce wraps are quick and easy to make, flavorful, and delicious!

If you’ve been looking for new ways to enjoy chicken for dinner, these mango and chicken lettuce wraps will wow the family! They’re quick and easy to make, packed with bold Asian-inspired flavors, and can be reheated well too for those who love to meal prep.

Not only do these taste amazing, this lettuce wrap recipe is a great healthy option that is low in carbs and high in protein too!

Save and make this healthy dinner idea with chicken for you and your family tonight!

TELL ME ABOUT THIS CHICKEN AND MANGO LETTUCE WRAP RECIPE

Level of difficulty: Easy to moderate. If you haven’t pan-fried chicken very often, it may seem a little intimidating. However, it’s nothing you can’t handle! Otherwise, this recipe is mainly sautéing ingredients in multiple rounds.

Flavor: This mango chicken lettuce wrap recipe boasts bold and delicious Asian flavors from the sesame oil, soy sauce, and rice vinegar.

Time: It will take you less than 20 minutes to prepare your healthy chicken lettuce wraps.

INGREDIENTS NEEDED

Chicken Breast

All-Purpose Flour

Salt

Sesame Oil

Low Sodium Soy Sauce

Seasoned Rice Vinegar

Scallions

Garlic

Fresh Ginger

Frozen Mango Chunks

Fresh Cilantro

Bibb Lettuce

Optional for Topping: Lime Wedges, Salted Peanuts

OVERVIEW: HOW TO MAKE CHICKEN MANGO LETTUCE WRAPS

1. Place chicken, flour, and salt into a gallon-sized zip-top bag, seal tightly, and shake vigorously until all pieces of chicken are coated evenly. Set aside.
2. In a large skillet, heat 1.5 Tbsp of sesame oil over medium heat. Add the chicken to the skillet and pan-fry until lightly browned (5-8 minutes) and transfer to a bowl.
3. Add remaining sesame oil to the skillet. Then add the scallions, garlic, and ginger and cook until fragrant (about 1 minutes). Once fragrant, add the soy sauce and rice vinegar into the pan and scrape the bottom of the pan with your wooden spoon to loosen any residue (leave it in the pan, this is full of flavor!).
4. Add the chicken back into the skillet and cook until the chicken has reached an internal temperature of 165°F (about another 3-5 minutes).
5. Add mango pieces to the skillet and cook until thawed (about 1-2 minutes).
6. Remove from the heat, and spoon filling into lettuce leaves to serve.
7. Top with cilantro and enjoy!

See a quick story series on this delicious lettuce wraps recipe here!

WHAT IS THE BEST LETTUCE TO USE FOR LETTUCE WRAPS?

You can use any green leaf lettuce that you like, but popular lettuces for lettuce wraps include bibb lettuce, hearts of romaine, butterhead lettuce, and green leaf lettuce.

If the leaves of your lettuce seem too small or delicate, I recommend doubling up the lettuce leaves.

HOW DO YOU CUT A HEAD OF LETTUCE FOR LETTUCE WRAPS?

The easiest way to get the leaves prepared for lettuce wraps is to cut the base off the head of lettuce and then remove each leaf. Thoroughly wash each leaf and pat them dry prior to serving.

HOW TO STORE AND REHEAT

If you have leftovers, pack the filling and the lettuce separately (do not pre-assemble your lettuce wraps! This will result in soggy lettuce wraps…no one wants that). When ready to eat, heat the filling in the microwave to your desired temperature and then assemble your lettuce wraps.

MODIFICATIONS FOR DIETARY RESTRICTIONS: GF, DF

This mango and chicken lettuce wraps recipe is already dairy free as written.

• To make this into a gluten free lettuce wrap recipe, a few things need to be modified:
• Replace the all-purpose flour used to coat the chicken with cornstarch (or omit all together)
• If you are making this recipe for someone with celiac disease, you need to verify the soy sauce you have selected is certified to be gluten free (many are not). Alternatively, you can replace it 1-to-1 with coconut aminos, which is a popular substitution for soy sauce.

EXPERT TIPS

You can use the filling in a variety of ways. The leftover filling from these chicken mango lettuce wraps are also great on top of salads, rice or soba noodles, or on it’s own!

Prefer fresh mango? Go for it! Fresh mango is fantastic in this recipe if you prefer to use it and don’t mind taking the time to cut it. I’ve recommended frozen mango because it’s so easy and convenient to use.

EQUIPMENT NEEDED

Measuring Spoons

Measuring Cups

Cutting Board

Knives

Large Skillet

LOVE THIS RECIPE? YOU MAY ALSO ENJOY:

• 5-Spice Chicken with Mushrooms and Veggies
• Chicken and Vegetable Curry with Chickpeas

Chicken Mango Lettuce Wraps

These healthy chicken lettuce wraps are quick and easy to make, packed with bold Asian-inspired flavors, and can be reheated well too for those who love to meal prep.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Mains

Cuisine American

Servings 6 Servings

Calories 317 kcal

Ingredients

  

1x2x3x

• 2 pounds skinless boneless chicken breast, cut into 1/2-inch pieces
• 1/4 C all-purpose flour
• 1/2 tsp salt
• 3 Tbsp sesame oil divided
• 6 Tbsp low sodium soy sauce
• 6 Tbsp seasoned rice vinegar
• 4 scallions thinly sliced
• 4 cloves garlic minced
• 2 Tbsp of peeled and minced fresh ginger
• 1, 10 oz bag frozen mango chunks*
• 16 large bibb lettuce leaves
• 1/4 C chopped fresh cilantro for topping
• optional: lime wedges for serving
• optional: salted peanuts chopped for topping

Instructions

 

• Place chicken, flour, and salt into a gallon-sized zip-top bag, seal tightly, and shake vigorously until all pieces of chicken are coated evenly. Set aside.
• In a large skillet, heat 1.5 Tbsp of sesame oil over medium heat. Add the chicken and pan-fry until lightly browned (5-8 minutes) and transfer to a bowl.
• Add remaining sesame oil to the skillet. Add scallions, garlic, and ginger and cook until fragrant (about 1 minutes). Add the soy sauce and rice vinegar into the pan and scrape the bottom of the pan with your wooden spoon to loosen any residue (leave it in the pan, this is full of flavor!).
• Add the chicken back into the skillet and cook until the chicken has reached an internal temperature of 165°F (about another 3-5 minutes).
• Add mango pieces to the skillet and cook until thawed (about 1-2 minutes).
• Remove from the heat, and spoon filling into lettuce leaves to serve.
• Top with cilantro and enjoy!

Notes

*Fresh mango can be used in this recipe if desired. I’ve recommended frozen mango because it’s so easy and convenient to use.

Nutrition

Calories: 317kcalCarbohydrates: 15gProtein: 32gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 144mgSodium: 910mgPotassium: 658mgFiber: 2gSugar: 8gVitamin A: 2048IUVitamin C: 23mgCalcium: 50mgIron: 2mg

Tried this recipe?Let us know how it was!