Finding simple healthy meals that the whole family can enjoy makes it so much easier for moms to get a nourishing meal on the table without a lot of time or stress. That’s why, I so appreciate Lisa Byrne’s fabulous “Happy Mom, Healthy Family Cookbook.” (aff.link)
I can see why she calls it the happy mom cookbook, as it contains 80+ easy nutritious recipes, plus a free online meal planning course. Wow! Thankfully, Lisa was more than gracious to allow me to share one of the delicious recipes from her wonderful eBook – these Mango Chicken Lettuce Wraps (see recipe below).
These simple wraps are not only delicious, but they’re also a great way to repurpose leftover roasted chicken meat for a super quick and easy meal.
And for those macho-men in your home, you can easily substitute the lettuce wrap for a more filling (and manly, so I’m told) GF tortilla. Either way, this recipe’s a keeper!
Reprinted with permission from the “Happy Mom, Healthy Family Cookbook”
- 2 cups precooked, shredded roasted chicken
- 1 large ripe mango, cut into 1/2” chunks
- 1/3 cup carrots cut into matchsticks
- 1/3 cup red pepper, thinly sliced
- 1/4 cup green onions, sliced
- 2 tbsp fresh-squeezed lime juice (1 large lime)
- 2 tbsp olive oil
- 1/2 tsp Dijon mustard
- 1/2 tsp honey (omit for Whole30)
- Sea salt & pepper to taste
- Bibb or romaine lettuce leaves (or GF tortillas, if preferred)
- Optional: 1/4 cup cashews, chopped
- Clean and pat dry the lettuce leaves. (You'll need 2-3 large leaves per person.)
- Place the chicken, mangos, carrot sticks, red pepper and green onions in a large mixing bowl. Stir together to combine.
- In a separate bowl, whisk together the lime juice, olive oil, mustard and honey, if using.
- Add the olive oil mixture to the chicken mixture and stir until well combined. (Taste and add salt and pepper, if desired.)
- To assemble the wraps, add a couple of heaping spoonfuls of the chicken mixture to each lettuce leaf, or to each tortilla. Top with a sprinkling of cashews, if desired. Serve with a side of herbed cauliflower rice. Enjoy!
I like to make double the vinaigrette, so I can serve some on the side for my family to drizzle on the top of the wraps/tortillas as well. Yum!
Kerri Medhus says
Hi! First of all thank you for these amazing meal plans and all the hard work you put into them to make our lives easier! I also love reading your faith.
I am wondering on this recipe how much honey do I add?
Thank you for catching that, Kerri. You use 1/2 tsp honey, but not if you’re on the Whole30, because sweeteners are not permitted during the 30-day program. 🙂 Thanks again for taking time to leave me a note!