Coconut-Crusted Chicken Lettuce Wraps With Mango Li

Name: Coconut-Crusted Chicken Lettuce Wraps With Mango Lime Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salsa; 1 mango; 1 lime, juiced; 1/4 cup diced red bell pepper; 1/4 cup chopped red onion; 1/4 cup fresh cilantro, packed; 1/2 jalapeno, deseeded; For the chicken and to serve; 1 pound chicken, breast or thighs; 3 egg; 1 1/4 cups shredded coconut, unsweetened; 3/4 cup coconut flour; 1/4 teaspoon paprika; 1/4 teaspoon cumin; Dash Salt; Dash Freshly ground black pepper; Coconut oil; Butterhead lettuce leaves; Shredded red cabbage

Servings: persons

For the salsa
1 mango
1 lime, juiced
1/4 cup diced red bell pepper
1/4 cup chopped red onion
1/4 cup fresh cilantro, packed
1/2 jalapeno, deseeded
For the chicken and to serve
1 pound chicken, breast or thighs
3 egg
1 1/4 cups shredded coconut, unsweetened
3/4 cup coconut flour
1/4 teaspoon paprika
1/4 teaspoon cumin
Dash Salt
Dash Freshly ground black pepper
Coconut oil
Butterhead lettuce leaves
Shredded red cabbage

1
["Remove chicken from refrigerator to remove chill.", "Dice mango, bell pepper, and red onion. Mince cilantro and jalapeno. Add to a bowl with juice of one lime and mix to combine. Cover and refrigerate. Cut chicken into small pieces, keeping the size consistent. (You can do strips or ""nuggets,"" like I used in this recipe.)", "Crack egg into a small dish and whisk. Add coconut flour to another flat, shallow dish, and add shredded coconut to a third dish. Season coconut flour with paprika, cumin, salt, and pepper. Mix to combine.", "Start by dipping chicken into coconut flour, followed by a dip in the beaten egg, and finally, into the shredded coconut. Place onto a dish until you have ""breaded"" all of the chicken.", "Heat a cast iron or stainless steel pan to medium-high heat and enough coconut oil to coat the pan.", "Add chicken to pan and cook for about 3 minutes per side, depending on how thick your pieces of chicken are. You may need to work in batches to not overcrowd the pan. Add more oil as needed.", "After removing the chicken, sprinkle with salt while it is still warm if desired.", "To assemble, distribute lettuce leaves, add chicken, top with salsa and shredded cabbage. Serve with lime wedge."]

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the salsa, 1 mango, 1 lime, juiced, 1/4 cup diced red bell pepper, and more.

Yes, Coconut-Crusted Chicken Lettuce Wraps With Mango Lime Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Coconut-Crusted Chicken Lettuce Wraps With Mango Lime Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions