- Level
- very easy
- Prep Time
- 40 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- For relish
- 1 1⁄2 cups
- finely diced ripe Ataulfo mango
- 375 ml
- 1⁄2 cup
- finely diced red onion
- 125 ml
- 1⁄4 cup
- finely chopped cilantro with tender stems
- 60 ml
- 1 tbsp
- freshly squeezed lime juice
- 15 ml
- 1⁄4 tsp
- salt
- 1 ml
- For chicken
- 1⁄4 cup
- smooth peanut butter, stirred
- 60 ml
- 1⁄4 cup
- water
- 60 ml
- 2 tbsp
- hoisin sauce
- 30 ml
- 1 tbsp
- freshly squeezed lime juice
- 15 ml
- 1⁄2 tsp
- golden yellow sugar, lightly packed
- 2 ml
- 1⁄4 tsp
- salt
- 1 ml
- 4 cups
- shredded rotisserie chicken, chilled
- 1 L
- For assembly
- 1
- head iceberg lettuce, leaves separated, large leaves torn in half
- 1⁄2 cups
- chopped, roasted unsalted peanuts
- 125 ml
- 1
- serrano chili, thinly sliced into rounds
- cilantro sprigs and lime wedges to garnish
Directions
Step 1
To prepare the relish, in a small serving bowl, combine mango, red onion, cilantro, lime juice and salt. Set aside.
Step 2
To prepare the chicken, in a large bowl, whisk peanut butter with water, hoisin, lime juice, sugar and salt until smooth. Add chicken, tossing well to fully coat. Scrape into a serving bowl.
Step 3
To assemble, arrange lettuce, peanuts, chili, cilantro and lime wedges on serving plates and bowls. Build wraps by filling each lettuce leaf with chicken. Spoon over mango relish. Top with peanuts, chili and cilantro sprigs. Squeeze over lime.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
