These Chipotle Chicken Lettuce Wraps with a mango avocado slaw topping are legit out of this world!
Let's get right into it today. I love a lettuce wrap. Yes, they are messy but who cares. They are fun to eat, easy to make and HEALTHY which is exactly what I've been craving this past week. They are light, bright, super flavorful and a little bit smoky because of the chipotles in adobo. These Chipotle Chicken Lettuce Wraps work as dinner or a heavy appetizer. Just lay everything out on a giant platter and let people DIY their own creations.
It's also great because while the recipe below says to marinate for 1-4 hours, you technically could get away with marinating these in the morning before you head off to work... and then cooking once you get home! You're welcome 🙂 And if you can't get your hands on mango, you could use peaches, nectarines, or anything flavorful stone fruit that's at the peak of it's season! Always thinking of how to make your lives easier! Have at it!
Stuck in a dinner rut? Looking for new delicious dinner ideas? Check out my roundup of 50+ easy dinner ideas here.
Chipotle Chicken Lettuce Wraps
Ingredients
For the Chicken + Marinade
- 2 tablespoons olive oil
- 2 tablespoons water
- 3-4 chipotle peppers in adobo
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- 10 boneless skinless chicken thighs cut in half
For the Lettuce Wraps:
- 1 head butter lettuce
- 2 mangos, cut into thin strips
- ½ red onion, thinly sliced
- ½ orange bell pepper, thinly sliced
- 2 avocados, thinly sliced
- fresh mint
- fresh cilantro
- 1-2 limes, juiced
- kosher salt and freshly cracked black pepper to taste
Instructions
- Put the ingredients for the marinade in a food processor or blender and blend until smooth. Coat the chicken thighs in the marinade and refrigerate for 1-4 hours.
- After marinating, Heat an indoor or outdoor grill to about 400 degrees F (medium high heat). Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes.
- Meanwhile - clean the butter lettuce and separate it into cups.
- Combine the mango, red onion, bell pepper, avocado, mint, cilantro and lime juice in a bowl and toss to combine. Season with salt and pepper.
- Assemble the lettuce cups with a piece of chicken, a few tablespoons of the topping and serve with extra limes if needed.
Loved this recipe. Made the marinade again the next night with some chicken meatballs and bell peppers and onions. Still delicious, but definitely missed the mango avocado mix to cool it down and brighten it up. Wonderful!
This is simple and fantastic! It was fast and easy to put together. Mango balances the heat of the chipotle perfectly, the mint and cilantro take it the next level.
I made these two weeks ago and have all of the ingredients on my shopping list to make again! My husband refuses to eat leftovers but looked forward to eating the leftovers from this meal! These are a new family favorite!
Could you use chic breasts instead of thighs?
Maybe I’m looking over it but what’s the marinade recipe?
top part of the recipe - where it says chicken + marinade!
What’s a good substitute for the mango as it’s not in any of my grocery stores right now?
peaches or nectarines!
I made these last night and they were delicious! The marinade came together quickly and I marinated the chicken thighs about 4 hours before grilling. The flavor combination and spice level was perfect, and I loved all the topping suggestions (especially the mango!).
Sooooo good. My only complaint is it requires 2 hands to eat. Currently I have one in a cast due to a broken wrist. Otherwise, a perfect meal. Thank you Gaby!!