Chicken and mango lettuce cups
Chicken and mango lettuce cups with almond satay sauce
Photo by Sian Richards
This grilled chicken kebab is quick to throw on the grill, and the crisp lettuce cups and ripe mango add a hint of juicy sweetness to the wrap, making each bite burst with flavour.
, washed and leaves separated
, 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.
Nutrition (per serving)
- 24 g,
- 21 g,
- 10 g,
- 3 g,
- 249 mg.
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.
“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