Contents
- 1 The First Bite That Hooked Me
- 2 My Messy First Attempt
- 3 Why These Flavors Sing
- 4 A Dish With Roots
- 5 Ingredients:
- 6 Easy Chicken Mango Lettuce Wraps in 4 Simple Steps
- 7 3 Fun Twists on This Recipe
- 8 Serving Ideas & Perfect Pairings
- 9 Keep It Fresh or Freeze for Later
- 10 Fix Common Hiccups
- 11 Your Questions, Answered
- 12 Wrap It Up
- 13 Chicken Mango Lettuce Wraps in 30 Minutes
The First Bite That Hooked Me
The first time I tried these wraps, the sweet mango melted into the savory chicken. Crisp lettuce added a fresh crunch. My taste buds danced. Ever wondered how you could turn weeknight dinners into something unforgettable? This dish does it. It’s like summer on a plate, even in winter.My Messy First Attempt
I once forgot to thaw the mango. Frozen chunks clattered into the pan like ice cubes. The sauce thickened too fast. But here’s the thing: cooking teaches patience. Even messy meals bring people together. Now I laugh at that memory. What’s your funniest kitchen fail?Why These Flavors Sing
– The ginger and garlic add a warm kick. – Sweet mango balances the salty soy sauce. Which flavor combo surprises you most? For me, it’s the cilantro’s bright finish. Try it with peanuts for extra crunch.A Dish With Roots
Lettuce wraps trace back to Chinese san choy bau. They’ve traveled the world, adapting along the way. *Did you know mangoes were first grown in India over 4,000 years ago?* Now they’re a global favorite. Share your twist on this classic—I’d love to hear!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Skinless boneless chicken breast | 2 pounds | Cut into ½-inch pieces |
| All-purpose flour | ¼ cup | |
| Salt | ½ teaspoon | |
| Sesame oil | 3 tablespoons | Divided |
| Low sodium soy sauce | 6 tablespoons | |
| Seasoned rice vinegar | 6 tablespoons | |
| Scallions | 4 | Thinly sliced |
| Garlic | 4 cloves | Minced |
| Fresh ginger | 2 tablespoons | Peeled and minced |
| Frozen mango chunks | 10 oz bag | |
| Bibb lettuce leaves | 16 large | |
| Fresh cilantro | ¼ cup | Chopped, for topping |
| Lime wedges | As needed | For serving (optional) |
| Salted peanuts | As needed | Chopped, for topping (optional) |
Easy Chicken Mango Lettuce Wraps in 4 Simple Steps
Step 1 Toss chicken, flour, and salt in a bag. Shake well to coat evenly. This keeps the chicken tender. Set it aside while you prep the skillet. Step 2 Heat half the sesame oil in a skillet. Cook chicken until golden (5–8 minutes). Move it to a bowl. (Hard-learned tip: Don’t crowd the pan—brown in batches if needed!) Step 3 Add remaining oil, scallions, garlic, and ginger. Stir until fragrant (1 minute). Pour in soy sauce and vinegar. Scrape the pan—those browned bits add big flavor. Step 4 Return chicken to the skillet. Cook until it hits 165°F (3–5 minutes). Toss in mango just to thaw. Serve in lettuce leaves, topped with cilantro. What’s the best way to check chicken doneness without a thermometer? Share below! Cook Time: 15 minutes Total Time: 25 minutes Yield: 6 servings Category: Dinner, Quick Meals3 Fun Twists on This Recipe
Spicy Kick Add sliced jalapeños or a dash of sriracha to the sauce. Heat lovers will cheer. Vegetarian Swap Use tofu or chickpeas instead of chicken. Keep the flour coating for crunch. Summer Style Swap mango for fresh peaches or pineapple. Perfect for backyard picnics. Which twist would you try first? Vote in the comments!Serving Ideas & Perfect Pairings
Serve with steamed jasmine rice or crispy wonton strips. Garnish with extra peanuts and lime. Drink pairing: Iced green tea (non-alcoholic) or a light lager (alcoholic). Both cut the richness. Which would you choose tonight? Tell me below!
Keep It Fresh or Freeze for Later
Store leftover filling in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water. The lettuce wraps taste best fresh, so keep leaves separate. *Fun fact: Frozen mango thaws faster if you rinse it under cool water.* Batch-cook the filling and freeze it for busy nights. Thaw in the fridge overnight before reheating. Why this matters: Meal prep saves time and cuts food waste. Ever tried freezing lettuce wraps? Share your tips below!Fix Common Hiccups
Chicken sticking? Heat the oil well before adding it. Sauce too thin? Simmer it 1-2 minutes longer. Lettuce tearing? Pick the sturdiest leaves and pat them dry. Why this matters: Small tweaks make big differences in texture and flavor. My grandkids once used iceberg lettuce—crisp but harder to fold! What’s your go-to wrap fix?Your Questions, Answered
Q: Can I make this gluten-free? A: Swap flour for cornstarch and use tamari instead of soy sauce. Q: How far ahead can I prep? A: Chop veggies and chicken a day early. Keep them separate in the fridge. Q: No mango? What’s a good swap? A: Pineapple or peaches work. Even bell peppers add sweet crunch. Q: Can I double the recipe? A: Yes! Use two skillets or cook in batches to avoid crowding. Q: Are peanuts a must? A: Nope! Skip them or try toasted sesame seeds for crunch.Wrap It Up
Hope these wraps brighten your table like they do mine. *Fun fact: My neighbor adds a dash of hot sauce—yum!* Tag @SavoryDiscovery on Pinterest if you try them. Happy cooking! —Elowen Thorn
Chicken Mango Lettuce Wraps in 30 Minutes
Description
Enjoy these flavorful and refreshing Chicken Mango Lettuce Wraps, ready in just 30 minutes!
Ingredients
Instructions
- Place chicken, flour, and salt into a gallon-sized zip-top bag, seal tightly, and shake vigorously until all pieces of chicken are coated evenly. Set aside.
- In a large skillet, heat 1.5 tablespoon of sesame oil over medium heat. Add the chicken to the skillet and pan-fry until lightly browned (5-8 minutes) and transfer to a bowl.
- Add remaining sesame oil to the skillet. Then add the scallions, garlic, and ginger and cook until fragrant (about 1 minutes). Once fragrant, add the soy sauce and rice vinegar into the pan and scrape the bottom of the pan with your wooden spoon to loosen any residue (leave it in the pan, this is full of flavor!).
- Add the chicken back into the skillet and cook until the chicken has reached an internal temperature of 165°F (about another 3-5 minutes).
- Add mango pieces to the skillet and cook until thawed (about 1-2 minutes).
- Remove from the heat, and spoon filling into lettuce leaves to serve.
- Top with cilantro and enjoy!
Notes
- For extra crunch, sprinkle chopped peanuts on top before serving.
Chicken, Mango, Lettuce Wraps, Quick Meal