Chicken and mango lettuce wraps
SKILL LEVEL :
EasyFresh, light and flavor-packed
This Thai-inspired recipe uses a balance of sweet, sour, salty and bitter flavors. The wraps can be served as an appetizer or as an entire meal. I like to serve all finished ingredients on a large serving platter for guests to assemble to their personal taste. Pass the bottle of sriracha sauce for those who like extra heat.
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Don't let the long list of ingredients scare you
Yes, there is a long list of ingredients, but there is nothing difficult about this recipe except that it takes a little while to assemble and combine the ingredients. You are basically doing four things:
- Making a sauce to add to the sautéed chicken and mushrooms.
- Sautéing the chicken and mushrooms with the sauce.
- Making a serving sauce (which can alternatively be used as a salad dressing.)
- Chopping and preparing the fruit and vegetables for the lettuce cups.
Tips
- You can use butter, bibb or iceberg lettuce for this recipe.
- See posts on how to peel ginger, how to cut a mango and how to make iceberg lettuce cups.
- Use a Cuisinart mini-chop or food processor to quickly chop your ginger and garlic, and to whisk together your cooking and serving sauces.
- You can make all or part of this dish ahead of time and just reheat the chicken and mushrooms and assemble the components.
Leftovers are the best
If you are fortunate to have any leftovers, dump everything but the sauce into a plastic storage container and put in the fridge. For lunch the next day toss lettuce, chicken, cucumbers, mango and herbs with the sauce for a terrific salad. Alternatively, you can make this dish as a salad to start with.
Umami-rich
This salad gets its satisfying quality from umami-rich ingredients: chicken, mushrooms, garlic, soy sauce and Thai fish sauce.
PrintChicken and mango lettuce wraps
Fresh, light and flavor-packed, these mango and chicken stuffed lettuce cups make a great appetizer or light main course.
- Prep Time: 1 hours
- Cook Time: 15 minutes
- Total Time: 1 hours 15 minutes
- Yield: 8 servings 1x
Ingredients
- 1/8 cup fresh lime juice
- 2 T soy sauce
- 1 t toasted sesame seed oil
- 1 t Asian fish sauce
- 1 squirt Sriracha hot sauce
- 1 t honey
- Red pepper flakes to taste
- 1/4 c olive oil
- Salt and pepper to taste
- 2 T plus 1/4 cup canola oil
- 2 pounds ground chicken
- 5 green onions, finely sliced
- 4–5 shiitake mushrooms, thinly sliced
- 3 T fresh ginger, peeled and finely chopped, separated into 1 and 2 tablespoons
- 1 clove garlic, finely chopped
- 1/4 c rice vinegar
- 1/8 c soy sauce
- 2 t toasted sesame seed oil
- 3 heads butter or bibb lettuce or 2 heads iceberg lettuce
- 4 persian cucumbers, quartered lengthwise, and sliced into 1/4 rounds
- 3–4 medium mangos, cubed
- 1/2 bunch cilantro, roughly chopped
- 1/2 bunch mint, stemmed and roughly chopped
Instructions
- Prepare lettuce by rinsing in a sink full of water and spinning dry. Place in a resealable plastic bag with a paper towel tucked in to absorb any residual water. Seal and store in the fridge to crisp. If you are using iceberg lettuce see blog post on how to prepare iceberg lettuce cups. Can be done a day in advance.
- To make the cooking sauce, mix lime juice, soy sauce, sesame seed oil, fish sauce, srihacha sauce, honey and pepper flakes together. Slowly whisk in the olive oil and season with salt and pepper to taste. You can whisk this sauce by hand or in a food processor. Set aside.
- Heat 2 T canola oil in a large sauté pan. Add chicken and cook until nearly done. Add 2 T minced ginger, mushrooms and green onions and cook another 2-3 minutes. Slowly add cooking sauce to chicken and vegetable mixture. Cook for another minute or so. Remove from heat and set aside.
- To make the serving sauce, put chopped garlic and the remaining tablespoon of ginger in a small bowl. Add rice wine vinegar and soy sauce and whisk together. Continue to whisk while slowly adding canola oil and sesame seed oil to create an emulsion. As a time saver, you can chop garlic and ginger in a food processor and then pulse in the rice wine vinegar, canola and sesame seed oils.
- Arrange chicken, lettuce, mango, cucumber, mint and basil on a large serving platter with a bowl of serving sauce. Guests assemble their own wraps to their preference. Pass the sriracha sauce for those who like heat.
THIS SERVES WELL WITH
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i made this for my husband the other nite. i told him it was take out. he said “this is the most amazing take out that i’ve ever tasted.” and then of course i told him that i got it from something new for dinner… and… well… good-bye take out! thanks kim!