Easy Chicken Mango Lettuce Wraps
PaleoHacks [1]
Ingredients
- For the Cajun Seasoning:
2 teaspooms paprika
1 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper
For the Chicken Wraps:
1 pound boneless, skinless chicken breasts
1-2 tablespoons of the Cajun seasoning from above (with no or little salt added)
2 tablespoons of coconut oil
1-2 heads of romaine lettuce
For the Salsa:
1 mango (peeled and diced)
1 avocado (diced and peeled)
1/2 red onion (sliced thin)
1/2 red bell pepper (diced)
1/4 bunch of cilantro (chopped)
Juice from 1 lime
1/2 jalapeƱo (seeded and diced, optional)
1/4 cup chopped macadamia nuts or cashews
Black pepper to taste
Directions
- Preheat oven to 400 degrees.
- 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 165 degrees).
- 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!
Information
- Category
- Appetizers, Finger Foods
- Cuisine
- North American
- Yield
- 4 servings
- Total Time
- 29 minutes, 59 seconds