Chicken · entree

Jerk Chicken & Mango Lettuce Wraps

We’ve been eating pretty terribly in this house lately. I’m talking tacos, pizza, candy…the whole shebang.

I even impulse bought some imported matcha Kit Kats the other day at Super Cao and have almost eaten the whole bag. IN ONE DAY. One. Day.

I hate this time of year. Everyone is all about the New Year’s resolutions and eating healthy, but it’s literally the worst time of year to do that. Who wants to eat a salad when it’s 20 degrees outside? Give me a casserole or a hearty stew instead. Maybe we should convince the government to move New Year’s to June? That sounds way better.

I’ve also been slacking on going to the gym. Again, I blame it on the cold. Who wants to get in the sheer workout clothes and walk in 20 degree weather to the gym? Not me. It’s a pretty poor excuse, but I’m sticking to it.

In an effort to get some more green stuff into our bodies, and to eat a little bit better, I made these lettuce wraps the other day. It’s like a taco, but healthier, and sort of better for you, I think. You can still stuff it with whatever your heart desires. Thai-style chicken wraps are my favorite, and the chicken ones from Pei Wei are pretty bomb as well.

I decided to make this Jamaican-style one this time. I needed a lot of colorful food up in here. Mango, red bell pepper, delicious butter lettuce, red onion—all really delicious together. I sunk to a new lazy-low and bought some Jerk seasoning instead of just using what I had in my cabinet, and it turned out incredible.

This was my first time using brown basmati rice, and it turned out well. A little bit of coconut milk, a little bit of chicken broth, and a quick cook in a saucepan—and you’ve got yourself the most amazing rice ever. All in all, these lettuce wraps may surpass my favorite Thai chicken ones. They’re that good.

You can use a variety of different protein types in this as well. I chose to chop up some chicken thighs I had in the freezer (my freezer is inundated with chicken right now because it is so cheap at the store) and saute that, but you could easily use ground chicken or turkey, or even shredded chicken breast of cubed chicken breast instead.

Pretty much anything would be good stuffed into these lettuce wraps. As long as you keep the theme Jamaican, you’re golden. Jerk seasoning plus tropical fruits and a little bit of veggies are all you need for a wonderful lunch!

Jerk Chicken & Mango Lettuce Wraps

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Tropical lettuce wraps stuffed with jerk-seasoned chicken, red pepper, mango, and coconut rice.

Ingredients

  • 1.5 lbs. boneless, skinless chicken thighs, cubed
  • 3 tsp. Jerk seasoning
  • 2 TBS. avocado oil
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 1 clove garlic, minced
  • 1 cup brown Basmati rice
  • 3/4 cup coconut milk
  • 1 cup chicken broth
  • 2 mangoes, diced
  • Butter lettuce, for serving
  • Cilantro, for serving

Directions

  1. Season chicken with Jerk seasoning. Place rice, coconut milk, and chicken broth in a small saucepan. Heat to a boil and then reduce heat, cover and simmer for about 20-25 minutes or until rice is tender.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, bell pepper, and garlic and saute for 3-4 minutes. Add seasoned chicken to the skillet and cook, uncovered, for 5-6 minutes or until chicken fully cooked.
  3. Make your lettuce wraps: Clean lettuce leaves and dry. Scoop a spoonful of rice in the middle, followed by chicken and veggies, and then top with mango and chopped cilantro.

Step-By-Step Instructions

Season chicken with Jerk seasoning. Place rice, coconut milk, and chicken broth in a small saucepan. Heat to a boil and then reduce heat, cover and simmer for about 20-25 minutes or until rice is tender.

Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, bell pepper, and garlic and saute for 3-4 minutes.

Add seasoned chicken to the skillet and cook, uncovered, for 5-6 minutes or until chicken fully cooked.

Make your lettuce wraps: Clean lettuce leaves and dry. Scoop a spoonful of rice in the middle, followed by chicken and veggies, and then top with mango and chopped cilantro.

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