Chicken and mango lettuce cups

Prep 15 min
Total 30 min
Makes 4 Servings



wooden skewers
garlic cloves, minced
1 tbsp
2 tsp
minced ginger
2 tsp
ground coriander
1 tsp
1/2 tsp
skinless, boneless chicken thighs, halved
2 heads
bibb lettuce, washed and leaves separated
mangoes, peeled and thinly sliced


  • SOAK skewers in warm water 20 min. Preheat barbecue to medium-high.
  • COMBINE garlic with oil, ginger, coriander, turmeric and salt in a large bowl. Add chicken and rub in mixture. Thread 4 chicken pieces onto each skewer.
  • OIL grill. Barbecue chicken, with lid closed, until springy when touched 7 to 8 min per side.
  • ASSEMBLE wraps with lettuce, mango and chicken. Serve with Almond satay sauce.

Reader tested!

“These have a fabulous look and taste! They’re simple to prepare and taste great. I let my family make their own wraps at the table—fun!” – Lorianna Favrin


Calories 262, Protein 24 g, Carbohydrates 21 g, Fat 10 g, Fibre 3 g, Sodium 249 mg.

Wine Pairings

finca agostino uma coleccion torrontes

Pair it with: A lively Argentinian white
An exotic Argentinian grape, torrontés often leans toward muskiness. But this example, with it’s pleasant nose of wildflowers and lemon zest, makes for a stunning accompaniment to our almond satay.
Our pick: Finca Agostino Uma Colección Torrontés, Argentina, $11.

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