Food & Cooking Recipes Appetizers Mini Chicken Lettuce Wraps By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 28, 2022 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 8 Yield: 24 pieces Grilled chicken flavored with lime juice and ginger is piled into lettuce cups with crisp sliced green mango and carrots added on top for a crunchy bite. Ingredients 2 tablespoons rice vinegar 1 tablespoon sugar Coarse salt and ground pepper 1 medium carrot, cut into matchsticks ½ 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) ¼ cup fresh cilantro leaves Directions 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. 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. 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. Print