Mango Chicken Lettuce Wraps

• Gluten free
• Paleo

• Meat

  • 1 lb Chicken breast

• Produce

  • 1 Bibb or romaine lettuce
  • 1 cup Carrots
  • 1/4 tsp Garlic powder
  • 1 Mango, large ripe
  • 1/2 Red onion, thinly sliced (about 1 cup
  • 1 Zucchini, large

• Condiments

  • 2 tbsp Lime juice

• Baking & Spices

  • 1/4 tsp Cayenne
  • 1 Salt and pepper
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 1 1/2 tbsp Avocado oil or olive oil

Found on bbritnell.com

Ingredients

• 1 1/2 tablespoons of avocado oil or olive oil
• 1 pound chicken breast, trimmed
• 1/4 teaspoon turmeric
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon cayenne
• 1 large ripe mango, cut into 1-in. chunks
• 2 tablespoons of lime juice
• 1/2 of a red onion, thinly sliced (about 1 cup)
• salt and pepper to taste
• Bibb or romaine lettuce for wraps
• 1 cup of carrots, thinly sliced
• 1 large zucchini, thinly sliced and cut into ~3 inch pieces
• optional for topping: cilantro, extra slices of fresh (uncooked) mango, lime juice

Directions

• in a large skillet, heat the oil over medium heat. Add in the chicken and top with the turmeric, garlic powder, and cayenne. Cook until the chicken is done on the outside and just beginning to brown (it doesnt need to be cooked all the way through just yet). This will take about 5 minutes.
• Add in the mango chunks, onion, and lime juice and stir together. Cook for an additional 5 minutes or until chicken is cooked all the way through. Use a meat thermometer to check for doneness (165 degrees F).
• When done, take the chicken off of the heat and set aside. Once cooled, cut the chicken into slices.
• To assemble the wraps, top your lettuce wraps with the carrots and zucchini and then top with the mango chicken mixture.
• optional: top with a bit of cilantro, extra mango, and lime juice.
• ENJOY!