Wednesday, March 26, 2014

Grilled Chicken & Creamy Avocado Lettuce Wraps

Am I alone in feeling like the few days leading up to a vacation is the most stressful & hectic time frame ever??  Between squeezing in last minute workouts, trying to anticipate everything that our dogsitter/housesitter might need while we're away, tackling my never ending 'to do' list, packing, and oh yeah, some idiot hit my car last week so now I'm dealing with insurance companies & the body shop......sigh.

I had every intention on putting up this post on Monday but it didn't happen, same deal with yesterday.  I put out a little teaser photo of this on insta last week, and then totally left you guys hanging.  Sowwy ladies!

Lets get down to business here.  This healthy recipe's loaded with veggies and is big on flavor; jalapeno for heat, fresh lime & cilantro for citrus flavors, and mango chunks for a nice sweet contrast.  I've been watching my carb intake lately, so I opted for lettuce wraps as opposed to whole wheat {or brown rice} tortillas but this recipe would work {and would be equally as delicious} if paired with either form of tortilla! 



1 boneless chicken breast 
1½ avocado, pitted and cut into bite sized chunks
1 heaping cup grape tomatoes, halved
1 medium sized jalapeno, de-seeded and diced
1/4 cup chopped red onion
1 medium sized cucumber, quartered and cut into small chunks
1½ cup mango, cut into bite sized pieces
1/2 cup chopped cilantro
juice of 1 lime freshly squeezed
salt & fresh ground pepper
cayenne pepper
romaine lettuce {larger leaves selected}, washed and blotted dry with paper towel 


Season your chicken breast with seasonings of your choice {I used just basic s&p} and grill over medium heat until fully cooked.  Set aside to cool.

In a medium sized bowl combine avocado, tomatoes, jalapeno, onion, cucumber, and cilantro.  Toss to combine.

Add in lime juice, salt & pepper to taste {I used about ½ teaspoon of each}, and a heavy dash of cayenne pepper and give it a good toss again.  Fold in mango chunks and set aside.

By this point your chicken should be cooled enough.  Cut chicken into 2-3" strips and gently mix into avocado mixture.

Spoon about 1/4 cup of mixture into lettuce leaves {or tortillas if you are using}, garnish with extra cilantro and serve immediately.

You can refrigerate leftovers for around 2 days.  I used the mixture the next day with a salad - so yummy! xx

Lettuce Wraps


  1. YUM! I want to come eat dinner at your house!! :) xo

    1. come on over girl! I'll save you a glass of vino ;)

  2. These look so bomb! Gonna try these out this weekend. Have a great trip!! Can't wait to see some pics, safe travels xo

    1. Yay! Let me know how they turn out for you! xx



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