Chipotle Chicken Lettuce Wraps

We’re still sticking to our healthy new years resolutions and keeping things bright, colorful and fresh today with these Chipotle Chicken Lettuce Wraps

Chipotle Chicken Lettuce Wraps / What's Gaby Cooking

12 days into the new year and I’ve been sticking to my clean eating recipes like whoa!! That is until this past weekend when I was down at my best friends house and had a moment with this peanut butter pie! Whoops. But I’m back on track (at least for a few more days until we start prepping for the Super Bowl) and I’m feasting on these Chipotle Chicken Lettuce Wraps. They are everything I look for in a recipe, colorful, fresh, packed full of flavor and inspired by one of my current favorite people, Chrissy Tiegen.

Can we talk about the fact that I have a major girl crush on her?  I can’t really call her a friend (yet, I mean we both share a serious love for all things avocado so obviously we’d get along fab) but seeing as how she has a food blog we’re basically kindred spirits. I mean, if you don’t follow her on twitter you’re 100% missing out. Anyways, a while back she was tweeting about this chipotle chicken situation going on in her kitchen and it promoted a quick trip to the store and then I was back in my kitchen whipping up these Chipotle Chicken Lettuce Wraps. I loaded them up with avocado (duh), mango, red onion and a squeeze of lime juice. They are the perfect bite all wrapped up in some butter lettuce. Flour tortillas would also be fab!

Chipotle Chicken Lettuce Wraps

Chipotle Chicken Lettuce Wraps

Chipotle Chicken Lettuce Wraps


    For the Chicken:
  • 2 tablespoons vegetable oil
  • 2 tablespoons water
  • 3-4 chipotle peppers in adobo
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 6 boneless, skinless chicken thighs cut in half
  • For the Lettuce Wraps:
  • 1 head butter lettuce
  • 1 mango, cut into thin strips
  • ½ red onion, thinly sliced
  • ½ orange bell pepper, thinly sliced
  • 1 avocado, thinly sliced
  • fresh mint
  • fresh cilantro
  • 1-2 limes, juiced
  • kosher salt and freshly cracked black pepper to taste


  1. 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.
  2. 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.
  3. Meanwhile - clean the butter lettuce and separate it into cups.
  4. 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.
  5. Assemble the lettuce cups with a piece of chicken, a few tablespoons of the topping and serve with extra limes if needed.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

Don't know what to make,
or how to make it?
I've got you covered! Check out all my recipes here
recipe index


  1. How many servings does this make? Some sites which have chicken thigh recipes note 2 per person but since we are cutting these in half would it actually serve 2 (halved) for a light lunch and 4 (halved) for a more substantial meal? They look delicious by the way and will be great over the next couple of days as I dream about warmer weather here in the extreme freezing weather alert here in Canada!!

    1. don’t you think we’d be best friends with her??? I mean, I can’t even handle how awesome our girls nights out would be

  2. Mmmm love these! I need more lettuce wraps in my life. And I love Chrissy Tiegen! I follow her on Instagram, need to check out her Twitter. Great recipe.

  3. Peanut butter pie totally gets a free pass! I heart chipotle everything, and this little lettuce twist you have going looks resolution perfect (and like it would leave me room for just one more slice of pie).

  4. I made these for dinner tonight and they were sooo delicious and such a hit! However, I didn’t have access to a grill and instead used the stove top. This didn’t change anything and they were still so yummy! Thanks for the great idea!

  5. I saw these of the Real Food Whole Life blog, and I can’t stop thinking about them. I’m adding them to my menu for next week, and I seriously can’t wait!!!

  6. I made these for dinner tonight. When I went to pulled out my chicken I realized I was out. I used the last earlier in the week and didn’t realize it was my last. I substituted fish instead. First time I made them. They were delicious. Full of flavor-spicy, crunchy, sweet, cool, refreshing…I could go on. Can’t wait to try with chicken next time because there will be a next time.

Leave a Reply

Your email address will not be published. Required fields are marked *