• Skip to primary navigation
  • Skip to main content
  • Skip to footer

Jan D'Atri

  • One Minute
    • One Minute Kitchen Videos
    • One Minute Kid-chen Videos
  • Jan’s Recipes
    • All Recipes
    • Recipe Index
  • About Jan
    • Welcome
    • Career & Achievements
    • “Pinterest-y” Stuff
    • Behind the Scenes
    • My Polaroid
  • Find Jan
    • Television
    • Online
    • Newspaper
    • Radio
  • Shop
    • Shop
    • Shipping & Returns

Recipe

Jan D'Atri > Jan’s Recipes > Recipe > Chicken Salsa Lettuce Wraps

Chicken Salsa Lettuce Wraps

August 7, 2020 by Jan D'Atri

One of the best ways to infuse grilled or skillet chicken is by marinating it first. Often, recipes call for marinating the chicken for 6 hours or overnight. But with this savory Southwestern dish, one hour will do the trick! If you’re looking for a light, satisfying meal with tons of flavor but low on calories, this Southwest Chicken Salsa Lettuce Wrap recipe is for you! It starts with skinless, boneless chicken thighs. You could use chicken breasts if you prefer, but the thighs are super moist and flavorful. They get marinated in a simple combination of citrus, spices, garlic and a little olive oil. The result is a subtle south of the border flavor. More bright flavor is added when you combine the ingredients for a refreshing salsa with a delightful mixture of jalapeno, mango, tomato, cilantro, red onion and lime juice! We’re forgoing the tortillas for this dish (although this combination is fantastic filling for either corn or flour tortillas.) Instead, Bib lettuce, also known as Butter lettuce, makes for a healthful, lighter version of a Mexican favorite! Make sure the lettuce leaves are large enough to fill with this wonderful combination of marinated and grilled chicken and salsa! Light, healthful and delicious. That’s my kind of meal anytime!

Watch my How To Video For Chicken Salsa Lettuce Wraps Here!

Print Recipe
Chicken Salsa Lettuce Wraps
Southwest Chicken Salsa Lettuce Wraps
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
  • 1 1/2 pounds chicken thighs, skinless and boneless
  • 1 head Boston or Bib lettuce, rinsed and leaves separated
For the Marinade:
  • 2 tablespoons olive oil
  • 2 tablespoons fresh-squeezed lime juice (about one large lime)
  • 1 large clove garlic, minced
  • 1 1/2` teaspoons ground cumin
  • 1/2 teaspoon ground chili powder
  • 1 teaspoon salt
For the Salsa:
  • 1 Jalapeño pepper, chopped
  • 1 large tomato, diced (or 12 cherry tomatoes, quartered)
  • 2 tablespoons chopped red onion
  • 1 large mango, diced
  • 1/2 cup chopped cilantro
  • juice from 1 lime
  • 1/4 teaspoon salt, or more to taste
Servings
Ingredients
  • 1 1/2 pounds chicken thighs, skinless and boneless
  • 1 head Boston or Bib lettuce, rinsed and leaves separated
For the Marinade:
  • 2 tablespoons olive oil
  • 2 tablespoons fresh-squeezed lime juice (about one large lime)
  • 1 large clove garlic, minced
  • 1 1/2` teaspoons ground cumin
  • 1/2 teaspoon ground chili powder
  • 1 teaspoon salt
For the Salsa:
  • 1 Jalapeño pepper, chopped
  • 1 large tomato, diced (or 12 cherry tomatoes, quartered)
  • 2 tablespoons chopped red onion
  • 1 large mango, diced
  • 1/2 cup chopped cilantro
  • juice from 1 lime
  • 1/4 teaspoon salt, or more to taste
Southwest Chicken Salsa Lettuce Wraps
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash and pat the chicken thighs dry. Place in a shallow glass baking dish. In a bowl, add oil, lime juice, garlic, cumin, chili powder and salt, whisking to combine. Pour over chicken thighs and let marinate for 1 hour in the refrigerator. Make the salsa. In a bowl combine the jalapeno, tomato, red onion, mango, cilantro, lime juice and salt. Mix gently and refrigerate until ready to serve. Heat a large skillet on medium heat. Add a drizzle of olive oil and sear the chicken thighs on both sides until golden, charred, and cooked through, an internal temperature is 165 degrees. Transfer cooked chicken thighs to a cutting board to cool. Slice the chicken into strips. Assemble the wraps. Clean and separate the lettuce leaves. Place them on a platter. Spoon salsa over the top. Add sliced chicken and top with a little more salsa. Serve immediately.
Share this Recipe

Filed Under: Recipe

Footer

Recent Posts

Flourless Chocolate Cake

Bloomin’ Dessert Flowers

The Ultimate Grilled Cheese Sandwich

Bang Bang Shrimp Eggrolls

Jan D'Atri Logo

jan@jandatri.com

Sign-Up for Jan's Newsletter
  • Home
  • One Minute Kitchen Videos
  • Jan’s Recipes
  • About Jan
  • Find Jan
  • Shop
  • Press Kit
  • Contact
  • Privacy Policy
  • Terms & Conditions
jandatri.com, Momma & Me LLC, My Momma's Biscotti, My Baby's Biscotti, Rescued Recipes, Inc., A Brighter Day, LLC, are registered trademarks of A Brighter Day Enterprises, LLC.
© Copyright 2023 Jan D'Atri · All Rights Reserved
Custom Website Development by Focus Web Technologies