Mango Chicken Lettuce Wraps with Crispy Noodles
Brighten up your mealtime with these Mango Chicken Lettuce Wraps with Crispy Noodles—a fresh, flavorful, and satisfying dish that's perfect for a quick lunch or light dinner. Tender, golden-browned chicken is marinated in a tangy blend of soy sauce, honey, lime, and garlic, then paired with juicy, sweet mango chunks, crisp julienned carrots, and crunchy noodles for an irresistible texture combination. Wrapped in crisp butterhead or iceberg lettuce leaves, these gluten-free wraps are drizzled with a simple, zesty dressing and finished with a sprinkle of fresh cilantro and optional chili flakes for a kick. Ready in just 30 minutes, they’re a healthy, crowd-pleasing option for family meals or casual entertaining.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 2 cloves Garlic cloves, minced
- 1 unit Lime, juiced
- 2 tablespoons Olive oil
- 1 large Mango, diced
- 1 medium Carrot, julienned
- 2 stalks Green onion, thinly sliced
- 1 cup Crispy noodles
- 12 leaves Butterhead or iceberg lettuce leaves
- 2 tablespoons Fresh cilantro, roughly chopped
- 0.5 teaspoons Red chili flakes (optional)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Begin by preparing the marinade for the chicken. In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of honey, the juice of 1 lime, and the minced garlic cloves.
Cut the chicken breast into bite-sized pieces and place them in a mixing bowl. Pour the marinade over the chicken, toss to coat evenly, and let it marinate for 10 minutes while you prepare the other ingredients.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Remove from heat and set aside.
Prepare the mango by peeling and dicing it into small, bite-sized pieces. Julienne the carrot, and thinly slice the green onions.
In a small bowl, mix together the remaining 1 tablespoon of soy sauce, 1 tablespoon of honey, and 1 tablespoon of olive oil to make a simple dressing. Adjust seasoning with a pinch of salt, black pepper, and red chili flakes if desired.
Wash and pat dry the lettuce leaves. Lay them out on a serving platter to form cups for the filling.
Assemble the lettuce wraps by filling each leaf with a few pieces of cooked chicken, diced mango, julienned carrot, and a sprinkle of sliced green onions. Top with crispy noodles for crunch and freshly chopped cilantro.
Drizzle each wrap with the prepared dressing for added flavor. Serve immediately and enjoy!
Nutrition Facts
Calories |
675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1159 mg | 50% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 20.1 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 694 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
