Save Recipe Print
Yield:
4 servings

Ingredients

Directions

Separate and remove leaves from lettuce stalk. Wash under cold water and place on paper towels to dry.

Place your four chicken breasts in a pre-heated 400-degree oven for 20 minutes or until chicken is cooked through. Remove chicken and let cool. Remove skin and bones from the chicken and cut into small cubes.

Roast peanuts until golden brown. Set aside and cool. Crush the peanuts in the plastic bag with a meat tenderizer and dice the mango.

In a bowl combine diced mango, jalapeno, peanuts and limejuice. Add chicken. With a tablespoon fill the lettuce cups with the chicken mixture, fold over and gently tie with a long piece of fresh chives and serve.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Barbecued Chinese Chicken Lettuce Wraps

Recipe courtesy of Rachael Ray

Leftovers: Minced Squab in Lettuce Cups

Recipe courtesy of Ming Tsai

Chicken Lettuce Cups

Recipe courtesy of Guy Fieri

Chinois Minced Garlic Chicken in Radicchio Cups

Recipe courtesy of Wolfgang Puck

Teriyaki Chicken Lettuce Cups

Recipe courtesy of Food Network Kitchen

Asian Chicken Lettuce Cups

Recipe courtesy of Guy Fieri

Italian Chicken Salad in Lettuce Cups

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories