Description
How to make mango chipotle chicken salad lettuce wraps with sweet mango, smoky chipotle, and tender chicken that’s perfect for summer meals.
Ingredients
Scale
Chicken Base
- 2 lbs boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Chipotle Dressing
- 1/2 cup mayonnaise
- 2–3 chipotle peppers in adobo, minced
- 1 tbsp adobo sauce
- 2 tbsp lime juice
- 1 tsp honey
Salad Mix-ins
- 1 large ripe mango, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp toasted pumpkin seeds
For Serving
- 12 large butter lettuce leaves
- Lime wedges for garnish
Instructions
- Season Chicken: Pat chicken breasts dry and season both sides generously with salt and pepper. Let sit at room temperature for 15 minutes to ensure even cooking and maximum flavor absorption.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken 6-7 minutes per side until golden and internal temperature reaches 165°F. Let rest before shredding.
- Make Dressing: While chicken cools, whisk together mayo, minced chipotle peppers, adobo sauce, lime juice, and honey. Taste and adjust heat level by adding more peppers if desired.
- Shred Chicken: Using two forks, shred the cooled chicken into bite-sized pieces. Don’t make it too fine – you want some texture and substantial pieces for the best eating experience.
- Combine Salad: In a large bowl, mix shredded chicken with chipotle dressing until well coated. Fold in diced mango, bell pepper, red onion, and cilantro until evenly distributed throughout.
- Prepare Lettuce: Wash and dry lettuce leaves thoroughly. Trim any thick stems to make wrapping easier. Arrange leaves on a serving platter like little boats ready for filling.
- Assemble Wraps: Spoon chicken salad into lettuce cups, top with toasted pumpkin seeds, and garnish with lime wedges. Serve immediately while lettuce is crispy and chicken salad is fresh.
Notes
- Don’t overmix the chicken salad or it becomes mushy – fold ingredients gently.
- Chipotle peppers vary in heat level, so always taste and adjust gradually.
- Store chicken salad and lettuce separately to maintain freshness and crispness.
- Mango can be prepped a day ahead if stored in airtight container.
- Leftover filling makes excellent quesadilla or sandwich filling for next day.
- Toast pumpkin seeds in dry skillet for 2-3 minutes for extra flavor.
Allergy Information: None
Nutrition
- Calories: 285 calories
- Fat: 14g
- Carbohydrates: 12g
- Protein: 28g