Sometimes the best meals are the ones that feel light and fresh but still leave you completely satisfied, and these Chicken Mango Lettuce Wraps are exactly that kind of dish. Imagine tender, seasoned chicken combined with sweet, juicy mango chunks, crunchy vegetables, and fresh herbs, all wrapped up in crisp lettuce leaves that provide the perfect edible vessel. These wraps are a celebration of contrasting textures and flavors, bringing together savory, sweet, tangy, and spicy elements in every bite. They’re inspired by Asian lettuce wraps but with a tropical twist that makes them feel special and exciting. Whether you’re looking for a healthy lunch, a light dinner, or an impressive appetizer for guests, these wraps deliver on all fronts. The best part is that they’re incredibly versatile and can be customized to your taste preferences or whatever you have in your refrigerator.
This recipe serves four people as a main course or six as an appetizer, and takes just 25 minutes from start to finish, making it perfect for quick weeknight meals. Each serving contains approximately 280 calories, giving you a protein-packed, nutrient-dense meal that won’t weigh you down.
1. Ingredients
- Boneless skinless chicken breasts – 1 pound
- Soy sauce – 3 tablespoons
- Fresh lime juice – 3 tablespoons
- Honey – 2 tablespoons
- Fresh ginger – 1 tablespoon (minced)
- Garlic cloves – 2 (minced)
- Sesame oil – 1 tablespoon
- Vegetable oil – 1 tablespoon
- Ripe mango – 1 large (diced)
- Red bell pepper – 1 medium (finely diced)
- Cucumber – 1 small (diced)
- Green onions – 3 stalks (sliced thin)
- Fresh cilantro – 1/2 cup (chopped)
- Fresh mint leaves – 1/4 cup (chopped)
- Butter lettuce or Boston lettuce – 1 large head (leaves separated)
- Crushed peanuts – 1/4 cup (for topping)
- Sriracha or chili sauce – 2 teaspoons (optional)
2. Prepare the Chicken
Cut the chicken breasts into small bite-sized pieces, about half an inch cubes. Smaller pieces cook faster and are easier to eat in the lettuce wraps. Place the chicken pieces in a medium bowl and season them with one tablespoon of soy sauce, one tablespoon of lime juice, and a pinch of salt and pepper. Toss everything together and let the chicken marinate while you prepare the other ingredients. Even this short marinating time helps the chicken absorb flavor and stay juicy during cooking. If you have time, you can marinate the chicken for up to two hours in the refrigerator for even more flavor.
3. Make the Sauce
In a small bowl, whisk together the remaining two tablespoons of soy sauce, two tablespoons of lime juice, honey, minced ginger, minced garlic, and sesame oil. This sauce is the flavor powerhouse of the dish, bringing together salty, sweet, tangy, and aromatic elements. The honey balances the saltiness of the soy sauce while the lime juice adds brightness, and the ginger and garlic provide that essential Asian-inspired flavor profile. If you like a bit of heat, whisk in the sriracha or chili sauce at this point. Set the sauce aside until you’re ready to use it.
4. Prep Your Vegetables and Fruit
Peel the mango and cut the flesh away from the large flat pit in the center. Dice the mango flesh into small cubes about the same size as the chicken pieces. The mango should be ripe but still firm enough to hold its shape when diced. Cut the red bell pepper and cucumber into similar sized pieces for uniform texture throughout the wraps. Slice the green onions thin, using both the white and green parts. Roughly chop the cilantro and mint leaves. Having all your ingredients prepped and ready before you start cooking makes the assembly process quick and easy.
5. Prepare the Lettuce Cups
Carefully separate the lettuce leaves from the head, trying to keep them whole and intact. You want leaves that are shaped like little cups or boats that can hold the filling. Butter lettuce and Boston lettuce work best because they’re tender and flexible with a natural cup shape. Rinse the leaves gently under cold water and pat them completely dry with paper towels or use a salad spinner. Wet lettuce will make your wraps soggy and cause the filling to slide around. Arrange the lettuce cups on a large serving platter and refrigerate them until you’re ready to assemble the wraps.
6. Cook the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers. Add the marinated chicken pieces in a single layer, making sure not to overcrowd the pan. If your pan isn’t large enough, cook the chicken in two batches. Let the chicken cook undisturbed for about two to three minutes until the bottom develops a golden-brown color. Then stir or flip the pieces and continue cooking for another three to four minutes until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165 degrees. The chicken should be slightly caramelized on the outside while remaining juicy inside.
7. Add the Sauce to the Chicken
Once the chicken is fully cooked, reduce the heat to medium and pour the prepared sauce over the chicken in the pan. Stir everything together and let it simmer for about one to two minutes until the sauce thickens slightly and coats the chicken pieces beautifully. The sauce will reduce and become glossy, clinging to every piece of chicken. Remove the pan from the heat and let the chicken cool for just a minute or two. You don’t want the chicken to be piping hot when you assemble the wraps because it can wilt the lettuce.
8. Combine with Fresh Ingredients
Transfer the cooked chicken to a large mixing bowl. Add the diced mango, red bell pepper, cucumber, most of the sliced green onions, and half of the chopped cilantro and mint. Gently toss everything together so the fresh ingredients mix with the chicken and some of that delicious sauce coats all the components. The heat from the chicken will slightly warm the mango and vegetables but they should still maintain their fresh, crisp texture. Taste the mixture and adjust the seasoning if needed with a little more lime juice or a pinch of salt.
9. Assemble the Wraps
Bring out the platter of chilled lettuce cups and place the bowl of chicken-mango mixture on the table along with small bowls of the remaining fresh herbs, green onions, and crushed peanuts. Let everyone assemble their own wraps, which makes this a fun, interactive meal. To assemble, spoon about two to three tablespoons of the chicken-mango mixture into the center of each lettuce cup. Don’t overfill them or they’ll be difficult to eat. Top with a sprinkle of the remaining fresh cilantro, mint, green onions, and a generous pinch of crushed peanuts for crunch.
10. Eat and Enjoy
These wraps are meant to be eaten with your hands, so encourage everyone to fold the lettuce around the filling like a taco and take a bite. The combination of textures is incredible, with the crispy lettuce giving way to tender chicken, juicy mango, crunchy vegetables, and nutty peanuts all in one bite. The fresh herbs add brightness and the lime-ginger sauce ties everything together. Have extra napkins handy because these can get a little messy, but that’s part of the fun.
11. Nutritional Information Per Serving
- Calories – 280
- Protein – 28 grams
- Total fat – 10 grams
- Saturated fat – 2 grams
- Carbohydrates – 22 grams
- Fiber – 3 grams
- Sugar – 16 grams
- Cholesterol – 75 milligrams
- Sodium – 620 milligrams
12. Helpful Tips
Choose a mango that’s ripe but still slightly firm so it holds its shape when diced. If your mango is too soft, it will turn to mush when mixed with the warm chicken. You can test ripeness by gently squeezing it, looking for a slight give without being mushy. If you can’t find good mangoes, you can substitute with fresh pineapple chunks, diced papaya, or even mandarin orange segments for a different but equally delicious tropical flavor. Ground chicken or turkey works wonderfully in place of diced chicken breast and cooks even faster. For a vegetarian version, substitute the chicken with extra-firm tofu that’s been pressed and cubed, or use cooked shrimp for a seafood twist. The cooking time for shrimp is even shorter, just two to three minutes total. If butter lettuce isn’t available, iceberg lettuce leaves work well and provide an extra satisfying crunch, or you can use large cabbage leaves for a heartier wrap. Make the chicken mixture ahead of time and store it in the refrigerator for up to two days, then simply reheat it gently before serving. The fresh components like mango and herbs should be added just before serving to maintain their texture and flavor. For meal prep, you can portion the chicken mixture into containers and pack the lettuce, herbs, and peanuts separately to assemble throughout the week. These wraps are naturally gluten-free if you use tamari or coconut aminos instead of regular soy sauce. The peanuts can be replaced with cashews, almonds, or sunflower seeds if you have a peanut allergy. To make this dish spicier, add more sriracha to the sauce or sprinkle some red pepper flakes over the finished wraps. For a richer flavor, add a tablespoon of peanut butter to the sauce for a satay-style variation. Kids often enjoy these wraps because they can customize them and eat with their hands. You can set up all the components buffet-style and let everyone build their own. These wraps pair beautifully with Asian cucumber salad, coconut rice, or spring rolls as side dishes. They’re also perfect for parties and gatherings because they’re impressive looking, easy to eat while standing, and can accommodate various dietary preferences. The key to great lettuce wraps is having a good balance of the warm seasoned protein with cold crisp vegetables and fresh herbs, all brought together with a flavorful sauce that’s not too heavy.
