Chicken and Mango Salsa Lettuce Wraps

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Servings: 4 Prep: 30 min Dairy Free Gluten Free Low Carb Paleo Entree Salad No Leftover Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Mango, Red Chile Pepper, Tomato, Butter Lettuce, Chicken Thighs, Ground Black Pepper, Extra Virgin Olive Oil

Ingredients

1 avocado

1 mango ⚠

½ onion

1 red chile pepper ⚠

1 tomato ⚠

¼ cucumber

1 head butter lettuce ⚠

1 ½ pounds chicken thighs ⚠

1 ½ teaspoons sea salt, to taste

ground black pepper, to taste ⚠

1 tablespoon extra virgin olive oil ⚠

2 tablespoons lime juice

1. Peel, pit, and cube avocado. Cut mango off the seed, peel, and cut flesh into cubes. Peel and dice onion.

2. Remove seeds and membranes and finely dice red chili. Chop tomato. Finely chop cucumber. Separate head of lettuce into leaves.

3. Season the chicken thighs with salt and pepper and rub with olive oil.

4. Heat a grill pan on medium-high heat and cook the chicken 3-4 minutes on each side until cooked through and browned.

5. The chicken is cooked through when a meat thermometer is inserted and reads 165F. Set aside and allow to cool.

6. Combine avocado, mango, onion, chili, tomato, cucumber, and lime juice in a bowl.

7. Once the chicken is cool enough to handle, chop it into pieces.

8. Assemble the wraps by spreading the salsa over the lettuce leaves and topping with pieces of chicken.