Mexican Chicken Lettuce Wraps W Mango Salsa Recipe 55

MANGO CHICKEN WRAPS

Steps:

• In a food processor, combine the mangoes, onion, jalapeno, lime juice and honey. Cover and process until pureed. Stir in cilantro; set aside., In a large skillet, saute the chicken, cumin, garlic powder, chili powder, cayenne and oregano in oil until heated through. Spread mango sauce over tortillas. Layer with chicken, cheese, red pepper, tomatoes and lettuce; roll up.

MEXICAN CHICKEN LETTUCE WRAPS W/ MANGO SALSA RECIPE - (5/5)

Steps:

• To make Crock Pot Mexican Chicken: Add ingredients through black pepper to a large crock pot and stir to combine. Dunk chicken in the sauce making sure it's somewhat covered. Cover with the lid and cook on Low for 6 hours or on High for 3 hours. Remove chicken on a platter and whisk cornstarch (optional) in the sauce. Shred chicken into strands using two forks, return to the crock pot and stir. To make Mango Salsa: Add all ingredients in a medium bowl and mix. To serve: Scoop a heaping 1/2 cup chicken into a lettuce cup, top with 1/4 cup salsa and drizzle extra Tabasco sauce for more heat (optional). Storage Instructions: Refrigerate chicken for up to 3 days and salsa for up to 24 hours. Both should be kept separately and covered.

CHICKEN MANGO SALSA WRAPS

Steps:

• Place 2 chicken breasts, juice of half a lime, 2 crushed garlic cloves. 1 inch of fresh ginger sliced, pinch of salt, and 1/4 cup of extra virgin olive oil in a ziplock and let marinate for 2 hours.
• In the mean time to make the mango salsa, combine the diced mango, roma tomato, yellow bell pepper, chopped cilantro and red onion, sugar, salt, pepper and juice of 1/2 lime in a bowl and let set.
• Once the marinate is done, grill chicken until no longer pink in the middle. Let rest and then cut into slices. Place 1/4 cup of beans and 1/4 cup of rice on wrap. Add 1/2 chicken breast, sliced. Top that with a heaping spoonful of mango salsa and a spoonful of sour cream.
• Yum!

MANGO CHICKEN LETTUCE WRAPS

Steps:

• Combine mango, jicama, mint, lime juice, oil, chili sauce and salt in a bowl. You can cover at this point and refrigerate up to overnight if you would like.
• Stir chicken into mango mixture. Put about 1/3 c up mixture into each lettuce leaf and enjoy.

SALMON LETTUCE WRAPS WITH MANGO SALSA

Steps:

• Heat gas or charcoal grill.
• In medium bowl, toss Mango Salsa ingredients. Set aside.
• Rub salmon with olive oil and 1/2 teaspoon salt. Place salmon on grill over medium heat, skin side down. Cover grill; cook 11 to 15 minutes or until fish flakes easily with fork. Transfer to plate to cool slightly, then remove skin; flake fish with fork, and set aside.
• To assemble, divide fish, cabbage, onion and salsa evenly among lettuce leaf taco shells. Serve immediately.

MEXICAN LETTUCE WRAPS

Steps:

• In a large bowl, combine the first 11 ingredients. Refrigerate until serving., Just before serving, stir in avocado. Place 1/2 cup chicken mixture on each lettuce leaf; top each with 2 teaspoons sour cream. Fold lettuce over filling.