Filed Under: Chicken, gluten free, Lunch, Under 10 Mins

Lettuce Wrap With Chicken, Rice & Mango

This quick wrap is a perfect lunch alternative for sandwich-haters or those looking for a gluten-free option.

October 10th, 2013

By LeeAnne Wright
Prop styling by Lynda Felton
From the print edition, September 2013

Sriracha is a spicy Thai sauce made from puréed chili and garlic. You can find it in the Asian food aisle in most supermarkets.
Prep Time
10 Minutes
  • 1 tsp sriracha, or to taste
  • 1 tsp finely chopped garlic
  • 1 tbsp finely minced ginger
  • 2 tsp honey
  • Zest and juice of 1 lime
  • 2 tsp sesame oil
  • 2 tsp fish sauce
  • 6 large Boston lettuce leaves
  • 1-1/2 cups cooked jasmine rice
  • 2 grilled chicken breasts, chopped (about 1-3/4 cups)
  • 1/2 seedless cucumber, cut into 1/8-inch-thick matchsticks
  • 1 mango, peeled, cored and cut into 1/8-inch-thick matchsticks
  • 1/4 cup chopped fresh cilantro
  1. To make vinaigrette, in a small bowl whisk together sriracha, garlic, ginger, honey, lime zest and juice, sesame oil and fish sauce. Set aside.

  2. Lay lettuce leaves on a flat surface. Divide remaining ingredients between the leaves, placing them in the centre. Drizzle with vinaigrette and wrap lettuce around filling. Wrap in parchment and secure with string for packing.

Nutrients Per Serving

168 calories, 3 g fat, 62 mg calcium, 27 mg sodium, 25 g carbohydrates, 1 g fibre, 10 g protein. Excellent source of niacin and selenium; good source of vitamin C; source of calcium and iron.

Lettuce Wrap With Chicken, Rice & Mango
Photography by Maya Visnyei

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