These no-cook lettuce wraps are impressive enough for a party but easy enough to pull off on the busiest weeknight. The chicken salad, which is livened up with a touch of jalapeño, lime zest, and honey, earned rave reviews in the Test Kitchen. Assemble the wraps and serve them family-style on a large platter, or set out all of the components in bowls and let everyone help themselves. It’s not often that you come across a 15-minute recipe that’s light but filling enough for a meal. These lettuce wraps pack a little heat and a little sweet. Wrapped in tender butter lettuce and garnished with cashews for crunch, these lettuce wraps have more flavor and texture than you would expect in their small package. Filled with sweet mango and a hint of lime juice, one Test Kitchen professional said these wraps are “a wonderful taste of the tropics.” Lettuce wraps are easily portable, so we recommend making extra chicken mixture to pack for lunch during the week. The chicken mixture, mango, cashew, and cilantro leaves don’t have to remain in lettuce wraps, though. Serve this tropical creation in a whole-wheat wrap or over a bed of leafy greens for a healthy lunch or dinner options. With this healthy recipe, there are enough possibilities to add it to your weekly rotation.
1 teaspoon lime zest plus 1 Tbsp. fresh juice (from 1 lime)
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
12 butter lettuce leaves (from about 2 heads)
1 cup 1⁄2-inch cubed mango (from 1 mango)
1/2 cup coarsely chopped roasted, lightly salted cashews
1/4 cup packed fresh cilantro leaves
How to Make It
Toss together shredded chicken and scallions in a medium bowl. Whisk together mayonnaise, honey, jalapeño, lime zest, lime juice, salt, and pepper in a small bowl. Gently stir mayonnaise mixture into chicken mixture until combined.
Divide chicken mixture evenly among lettuce leaves (about 1⁄2 cup per leaf), and top evenly with mango, cashews, and cilantro leaves. Serve with lime wedges.