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Peanut Mango Chicken Lettuce Wraps

Peanut Mango Chicken Lettuce Wraps

As seen on "Afternoon Live" - these are the perfect healthy "finger food". They're different enough to feel special, and easy enough to toss together on a weeknight! I plan on serving this dish the next time I have my girlfriends over. It's fun, colorful, and SUPER tasty!

 

What You'll Need:

For the Chicken:

  • 2 large chicken breasts (organic)
  • 1 Tbsp. EVOO or oil of your choice
  • 1/2 tsp. garlic powder
  • a pinch of sea salt

For the Peanut Sauce:

  • 1/2 cup creamy peanut butter (I use Adam's)
  • 2-3 Tbsp. Honey
  • 2-3 Tbsp. raw peanuts
  • 1 Tbsp. Oil of your choice (I chose Sesame oil, because it has a high cooking temperature and mild flavor)
  • 1/2 lime, juiced

For the Mango Pico de Gallo:

  • 3 ripe mangoes, diced into fine pieces
  • 2 red bell peppers, chopped into fine pieces
  • 1/2 cup cilantro leaves, chopped
  • 1 jalepeno (seeds removed), diced
  • 1/2 lime, juiced
  • a pinch of sea salt

Additional:

  • Brown rice - optional
  • 1-2 small heads of green cabbage
  • 2-4 Tbsp. unsweetened coconut flakes for garnish
  • 2-4 Tbsp. chopped unsalted peanuts for garnish

 

The Method:

  1. Preheat oven to 425-degrees F. In a prepared baking dish, lay out chicken breasts. Drizzle with EVOO and sprinkle with garlic powder, salt, and pepper. Bake for 35-minutes (or until chicken is no longer pink when you cut into it).
  2. If preparing brown rice to add to your wraps, cook the rice in a rice cooker—or according to directions on packaging.
  3. While Chicken is baking, prepare your mango pico!
  4. Chop 3 mangoes into small pieces (1/4-inch or so). Toss into a medium mixing bowl. Chop and add in bell peppers, cilantro, and jalapeño. Squeeze 1 lime on top and sprinkle a pinch of sea salt. Then, mix together thoroughly until this becomes a pico de gallo of sorts. Set aside.
  5. To prepare the cabbage/lettuce, cut off the thick stem and bottom quarter of the head of cabbage or lettuce. Gently pull off one leaf at a time, until you have 6-8 leaves.  Set aside.
  6. Make the peanut sauce by combining ½ cup creamy peanut butter, 2 Tbsp. reduced-sodium tamari sauce, 2-3 Tbsp. honey, 1 Tbsp. oil, and ½ lime juice in a small saucepan over “low” heat. Mix until ingredients meld together and sauce becomes thin. Then, turn off heat and set aside.
  7. When chicken is finished baking, chop each chicken breast and toss into peanut sauce. Set aside.
  8. Set up a “buffet” so guests can make their own wraps. First, should be lettuce/cabbage, then (optional) brown rice, then peanut-chicken mixture, mango pico de gallo, finished with coconut and peanuts as toppings.
  9. Enjoy!

 

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