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Mini Chicken Lettuce Wraps

Thin strips of green mango and carrot add a satisfying crunch to these cocktail party-ready appetizers.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes 24 pieces

Source: Body+Soul, November 2008


  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • Coarse salt and ground pepper
  • 1 medium carrot, cut into matchsticks
  • 1/2 green mango, peeled and cut into matchsticks
  • 1 tablespoon vegetable oil, plus more for grill grates
  • 2 tablespoons fresh lime juice
  • 1 tablespoon minced peeled fresh ginger
  • 3 thin chicken cutlets (about 3 ounces each)
  • 24 small leaves Bibb lettuce, from about 3 heads (3 ounces each)
  • 1/4 cup fresh cilantro leaves


  1. In a medium bowl, stir vinegar, sugar, and 1 teaspoon salt until sugar is dissolved. Add carrot and mango; toss to combine. Let stand at room temperature, tossing occasionally, at least 30 minutes, or refrigerate up to a day.

  2. Heat grill or grill pan to high; lightly oil grates. In a shallow dish, combine lime juice, ginger, and oil; season with salt and pepper. Add chicken and let marinate for no more than 5 minutes. Grill chicken until browned and opaque throughout, 1 to 3 minutes per side; transfer to a plate to cool.

  3. Thinly slice chicken; toss with carrot mixture. Divide mixture among lettuce leaves; drizzle with juice from carrots and sprinkle with cilantro.

Cook's Notes

If you can‚'t locate a green (unripe) mango, pick a firm one. To store, refrigerate carrot and mango mixture, grilled chicken (unsliced), and cleaned lettuce leaves, separately, up to a day.

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