Chicken Mango Lettuce Wraps


Chicken Mango Lettuce Wraps

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4


For the Cajun Seasoning:

  • 2 t paprika
  • 1 t garlic powder
  • ½ t salt
  • ½ t black pepper
  • ½ t onion powder
  • ½ t thyme
  • ½ t oregano
  • ½ t cayenne pepper

For the Chicken Wraps:

  • 1 pound boneless, skinless chicken breasts
  • 1-2 T of the cajun seasoning from above
  • with no or low salt added
  • 2 T of coconut oil
  • 1-2 heads of romaine lettuce

For the Salsa:

  • 1 mango, peeled and diced
  • 1 avocado, diced and peeled
  • ½ red onion, sliced thin
  • ½ red bell pepper, diced
  • ¼ bunch of cilantro, chopped
  • Juice from 1 lime
  • ½ jalapeno, seeded and diced, (optional)
  • ¼ cup chopped macadamia nuts or cashews
  • Black pepper to taste


  • preheat oven to 400ºF.
  • In a small bowl, combine the Cajun seasoning ingredients, and whisk until combined. Set aside.
  • Gently pat the chicken dry, and generously sprinkle the cajun mix on both sides.
  • Heat the coconut oil in a skillet over medium to medium-high heat. Carefully lay the seasoned chicken in the hot skillet, and cook it for 3-5 minutes (per side) until lightly blackened.
  • Transfer the skillet into the oven. Cook 10-20 minutes (or until the internal temperature reaches 165ºF).
  • While the chicken is cooking, create your salsa. In a medium bowl, toss the salsa ingredients together, and set it aside.
  • Remove the chicken from the oven, and allow it to rest for 5 minutes. Then slice the chicken into thin strips.
  • Take one romaine lettuce leaf. As if it were a taco shell, spoon a few slices of chicken and the salsa into the leaf. Serve and enjoy!

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