Chicken Mango Lettuce Wraps Recipe

If you’re searching for a dish that dazzles with vibrant color, fresh flavors, and an irresistible blend of sweet and savory, look no further than Chicken Mango Lettuce Wraps. These wraps combine juicy ground chicken, luscious mango, and crisp butter lettuce into hand-held bites that are equally suited for a light dinner, a party appetizer, or a refreshing lunch.

Ingredients You’ll Need

Part of the magic of Chicken Mango Lettuce Wraps is their simplicity—each ingredient adds a special note to the overall symphony of flavors. From umami-rich shiitakes to silky mango, you’ll find everything works in harmony to deliver big flavor with minimal fuss.

• Ground chicken (1 pound): I love using ground chicken thighs for deeper flavor and juiciness, but breast meat works beautifully for a leaner bite.
• Soy sauce (2 teaspoons): Adds savory depth; feel free to use a gluten-free option if you’re cooking for dietary needs.
• Cornstarch (1 teaspoon): This is the secret for keeping the chicken tender and juicy on the stovetop.
• Cooking oil (1 teaspoon): Peanut or canola oil both have high smoke points perfect for quick stir-fries.
• Green onions (2, chopped): Their subtle spice brings lift and color to the filling.
• Fresh shiitake mushrooms (4 ounces, sliced): These add rich umami flavor and a gorgeous chewy texture.
• Seasoned rice vinegar (2 teaspoons): Brings a gentle tang that brightens the entire wrap.
• Toasted sesame oil (1/2 teaspoon): A few drops of this nutty oil really deepens the flavor profile.
• Large mango (1, diced): Look for a ripe, fragrant mango—its sweetness is the real star here!
• Butter lettuce (1 head): Tender, cup-shaped leaves hold all that goodness and make these wraps a joy to eat.

Variations

Chicken Mango Lettuce Wraps are remarkably flexible, making them a canvas for whatever’s on hand in your fridge or whatever you’re in the mood for. Don’t hesitate to mix things up to match dietary goals, spice cravings, or family favorites!

• Go Meatless: Swap ground chicken for finely chopped tofu or tempeh for a delicious vegetarian twist.
• Add Heat: Stir in chili-garlic sauce, sriracha, or fresh sliced red chili for an extra spicy kick.
• Mix Up the Fruit: Try mandarin orange segments or diced pineapple instead of mango for a tropical switch!
• Switch the Protein: Make it with ground turkey, pork, lamb, or even finely diced shrimp for a delightful variation.

How to Make Chicken Mango Lettuce Wraps

Step 1: Marinate the Chicken

In a large bowl, combine the ground chicken, soy sauce, and cornstarch. Give everything a really thorough stir—using your hands helps here—to make sure the chicken is evenly coated and will cook up tender and flavorful at every bite.

Step 2: Sauté Mushrooms and Green Onions

Heat your wok or sauté pan over medium heat. Drizzle in the oil, then toss in the green onions and sliced shiitake mushrooms. Let them sizzle for about a minute until the mushrooms soften and the onions become fragrant—it’s a heady aroma that will make your kitchen smell divine.

Step 3: Cook the Chicken Mixture

Crank up the heat to high and add the marinated ground chicken to the pan. Break it up quickly with a wooden spoon and spread it out so it cooks evenly. Stir fry for 5 to 7 minutes, until the chicken is cooked through, no longer pink, and has a nice golden touch in bits and pieces.

Step 4: Add the Mango and Finishing Touches

Remove the pan from heat and immediately stir in the seasoned rice vinegar, toasted sesame oil, and diced mango. The residual heat wakes up those flavors without overcooking the mango, leaving it bright and juicy. Taste and tweak with an extra splash of soy sauce, a drop of sesame oil, or a dash more vinegar if needed.

Step 5: Assemble and Serve

Arrange the rinsed butter lettuce leaves on a platter. Spoon generous portions of the chicken-mango mixture into each leaf. These Chicken Mango Lettuce Wraps are best enjoyed immediately, while the filling is warm and the lettuce is crisp. Don’t forget to dig in with your hands—messy fingers are half the fun!

How to Serve Chicken Mango Lettuce Wraps

Garnishes

I love a sprinkle of fresh cilantro, slivers of red chili, chopped peanuts, or a quick scatter of sesame seeds for added crunch and color. A wedge of lime brings even more zing, and a drizzle of chili sauce is the perfect finishing touch if you’re after some heat.

Side Dishes

Keep things light and lively with a chilled noodle salad, steamed jasmine rice, or a plate of sliced cucumbers tossed in sesame oil. These Chicken Mango Lettuce Wraps are also delicious with a bowl of miso soup or a platter of fresh, crunchy veggies.

Creative Ways to Present

Arrange the filled lettuce wraps on a gorgeous platter, each one nestled in its own leaf “cup” with assorted toppings in little bowls around the dish. For parties, you can let everyone build their own at a DIY wrap bar, or make minis for appetizers—watch them disappear!

Make Ahead and Storage

Storing Leftovers

Leftover chicken-mango filling can be cooled and stored in an airtight container in the fridge for up to 3 days. Keep the lettuce leaves separate in a zip-top bag lined with a paper towel to preserve their crunch.

Freezing

While the filling freezes well, mango’s texture can become a bit soft after thawing. If you know you’ll want to freeze, prep the chicken filling without mango, freeze it flat for up to 2 months, and add fresh diced mango just before serving.

Reheating

Gently reheat the chicken filling on the stovetop over medium heat or in the microwave until hot. Stir in the mango right before you’re ready to tuck the filling back into crisp lettuce leaves for the best experience.

FAQs

Final Thoughts

If you’re craving something light, vibrant, and full of punchy flavors, these Chicken Mango Lettuce Wraps just might become a new staple in your kitchen. I hope you give them a try and have as much fun enjoying—and sharing—them as I always do. Don’t forget your napkins and your appetite!

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