Nutritional Wisdom with Carly Pollack

Chicken and Mango Lettuce Wraps

Adapted from Epicurious with our special swaps

Chicken and Mango Lettuce Wraps

1/4 cup seasoned rice vinegar
1/4 cup extra virgin olive oil
3 tbsp vegenaise
1/8 cup coconut amino acids
1 1-inch piece finely chopped peeled fresh ginger
1 clove garlic, chopped
1/4 tsp toasted sesame oil
4 chicken thighs
1 tbsp coconut oil, melted
4 leaves Boston or Bibb lettuce, leaves separated
1/4 large cucumber, halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks
3 scallions, cut into 3-inch-long thin strips
1/2 large firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks
1/4 cup chopped fresh cilantro
1 lime, cut into wedges

Preheat the oven to 400F. Place chicken thighs in glass baking dish, drizzle with coconut oil and season with salt and pepper. Bake for 20 minutes. Cut up chicken into cubes and set aside. While the chicken is cooking, place all the dressing ingredients in a blender or food processor and blend until smooth. Place chicken and all other ingredients in the lettuce wrap and drizzle with dressing. Squeeze lime and add cilantro to finish!

2 Servings