A creamy peanut sauce and spicy Thai flavors collide in these colorful mango chicken lettuce wraps that are a perfect lighter lunch or dinner!
Prep Time 20minutes
Total Time 20minutes
Servings 16lettuce wraps
3cupsdiced cooked chicken (leftover cooked chicken breasts or rotisserie work great!)
1mediumred bell pepper, diced into 1/2 in cubes
1mediummango, pitted, peeled, and cut into 1/2-in cubes
1cupshredded red cabbage
1medium jalapeno, finely minced
1/4cupthinly sliced green onions
2tablespoonsminced fresh cilantro
1/4cupfinely chopped peanuts
1/4cupcreamy peanut butter
2tablespoonsrice wine vinegar
1teaspoongrated fresh ginger
Salt and pepper to taste
16butter lettuce leaves
In a large bowl, combine all salad ingredients, tossing until combined. Set aside for a moment or refrigerate until ready to use.
In a small bowl, whisk peanut butter, soy sauce, rice vinegar, honey, cayenne, and ginger until smooth. Gradually whisk in sesame oil until dressing is drizzling consistency. (if dressing is too thick, whisk in 1-2 tablespoons water until drizzling consistency is reached) Season dressing with salt and pepper to taste.
Reserve 1/4 cup peanut dressing for drizzling. Toss remaining peanut dressing with chicken salad until salad is evenly coated.
When ready to serve, fill lettuce leaves with chicken salad and drizzle each wrap with reserved peanut dressing. Serve immediately and enjoy!
NOTE: If you plan to make these wraps ahead of time, I would recommend storing the dressing and the salad separately. When ready to serve, toss the dressing into the salad and fill lettuce wraps.