Chicken Curry Lettuce Wraps
These wraps are the perfect Whole 30 lunch! Our riff on this homey classic uses fresh mango instead of chutney and gets amazing flavor from our rich and creamy mayo. Its so good, we suggest you make a double batch, you'll want to eat it all week long!
What you need
½ cup Tessemae’s Mayo
¼ cup finely chopped red onion
2 tablespoons chopped fresh cilantro
1 teaspoon madras curry powder
4 cups shredded cooked chicken (from 2 breasts or a rotisserie chicken)
coarse salt and ground pepper
Bibb lettuce leaves
1 mango, peeled and sliced
3 Persian cucumbers, quartered lengthwise
¼ cup cashews
What to do
- In a medium bowl stir together the Mayo, red onion, cilantro, and curry powder. Fold in the chicken and season with salt and pepper.
- Make lettuce wraps using the chicken salad, mango, cucumber and cashews.
Tip: Lettuce wraps will keep up to overnight in the fridge. For longer storage, refrigerate the chicken salad separately fro the lettuce and topings.