Thai Chicken Lettuce Wraps with Sweet Mango-Cilantro Salsa
Delicious, easy Thai chicken lettuce wraps with a refreshing sweet mango cilantro salsa. You'll love this unique twist on traditional lettuce wraps for a healthy lunch or dinner that's gluten, grain, dairy free, and paleo!
Servings 4 people
Ingredients
- For the sweet mango-cilantro salsa
- 1 mango, diced
- 1/2 cup fresh cilantro, chopped
- 1/2 sweet yellow onion, chopped
- 1/2 cup diced roasted red peppers
- 1 teaspoon orange juice
- For the lettuce wraps
- 3 tablespoons soy sauce
- 2 teaspoons sesame or olive oil
- 1 pound ground chicken
- 1/2 cup onion, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh basil, chopped
- 3 scallions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon ginger
- 3 cloves garlic, minced
- 1 large red pepper, sliced into thin strips
- 1 tablespoon toasted sesame seeds
- 12 bibb or butter lettuce cups
Instructions
- First, make your mango-cilantro salsa. Mix all ingredient in a medium bowl, and place in fridge for 20 minutes to bring out flavors.
- Next, make your lettuce wraps. Mix garlic powder and ginger and sprinkle on chicken. Heat a large skillet on high and pour oil into pan.
- Once heated add chicken and cook for two minutes, stirring frequently.
- Once chicken begins to brown, add the minced garlic, peppers, onions, and scallions.
- Cook another two minutes.
- Add soy sauce and stir. Then add basil and stir until wilted.
- Transfer into a medium bowl and sprinkle with sesame seeds
- Place spoonfuls of chicken into 12 lettuce wraps. Spoon mango-cilantro salsa on top and sprinkle with cilantro. Serve.