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Grilled Chicken and Mango Guacamole Lettuce Cups
The title pretty much says it all: tasty grilled chicken tossed in homemade mango guacamole served in crunchy lettuce cups. I promise you, they taste WAY better than they look! They’re easy, fresh, light and absolutely delicious.
- Prep Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Chicken
Ingredients
Scale
For the chicken:
- 4 chicken thigh fillets
- 1 tsp tabasco
- ½ tsp smoked paprika
- ½ tsp garlic granules
For the mango guacamole:
- 1 extra-large avocado, mashed
- 100 g mango, diced
- 1 jalapeno (or more, to taste), finely chopped
- ½ small red onion, finely chopped
- 10 g fresh coriander, finely chopped
- 1 lime, juice only (or more, to taste)
For the lettuce wraps:
- 1 head of little gem lettuce
Instructions
- Heat your oven to 220℃ / fan 200℃ or, weather permitting, heat your barbecue to medium high. Place the chicken in a large bowl, add the remaining ingredients and toss well to coat.
- Arrange the chicken fillets in a single layer on a baking tray. Roast for 20 to 25 minutes, or until cooked through. If grilling, oil the grill grate and cook the chicken, turning once, until cooked through, around 10 minutes. Let the chicken sit until it’s cool enough to handle then dice it into bite-sized pieces. Set aside.
- Combine the mango guacamole ingredients in a bowl. Season with sea salt and freshly-ground black pepper, to taste. Add the diced chicken and toss to coat. Taste and adjust seasoning.
- Separate the leaves of the little gem lettuce. Rinse and dry thoroughly with a salad spinner or kitchen towel. Fill the lettuce leaves with the chicken and mango guacamole mix, serve and enjoy!
Equipment
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