Thai-Inspired Mango Chicken Lettuce Wraps
Cooking Mode
For relish
1 1⁄2 cups finely diced ripe Ataulfo mango
1⁄2 cup finely diced red onion
1⁄4 cup finely chopped cilantro with tender stems
1 tbsp freshly squeezed lime juice
1⁄4 tsp salt
For chicken
1⁄4 cup smooth peanut butter, stirred
1⁄4 cup water
2 tbsp hoisin sauce
1 tbsp freshly squeezed lime juice
1⁄2 tsp golden yellow sugar, lightly packed
1⁄4 tsp salt
4 cups shredded rotisserie chicken, chilled
For assembly
1 head iceberg lettuce, leaves separated, large leaves torn in half
1⁄2 cups chopped, roasted unsalted peanuts
1 serrano chili, thinly sliced into rounds
cilantro sprigs and lime wedges to garnish
For relish
1 1⁄2 cups finely diced ripe Ataulfo mango
1⁄2 cup finely diced red onion
1⁄4 cup finely chopped cilantro with tender stems
1 tbsp freshly squeezed lime juice
1⁄4 tsp salt
For chicken
1⁄4 cup smooth peanut butter, stirred
1⁄4 cup water
2 tbsp hoisin sauce
1 tbsp freshly squeezed lime juice
1⁄2 tsp golden yellow sugar, lightly packed
1⁄4 tsp salt
4 cups shredded rotisserie chicken, chilled
For assembly
1 head iceberg lettuce, leaves separated, large leaves torn in half
1⁄2 cups chopped, roasted unsalted peanuts
1 serrano chili, thinly sliced into rounds
cilantro sprigs and lime wedges to garnish
Directions
1To prepare the relish, in a small serving bowl, combine mango, red onion, cilantro, lime juice and salt. Set aside.
2To prepare the chicken, in a large bowl, whisk peanut butter with water, hoisin, lime juice, sugar and salt until smooth. Add chicken, tossing well to fully coat. Scrape into a serving bowl.
3To assemble, arrange lettuce, peanuts, chili, cilantro and lime wedges on serving plates and bowls. Build wraps by filling each lettuce leaf with chicken. Spoon over mango relish. Top with peanuts, chili and cilantro sprigs. Squeeze over lime.
Disclaimer
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Personal Note
Personal Note
