In the mood for light summer fare without having to turn on a hot oven? We’ve got the perfect recipe for you and your family to enjoy on summer nights.
1 large ripe mango
1 cup finely chopped jicama
½ cup packed fresh mint leaves
¼ cup fresh lime juice
2 tbsp. extra virgin olive oil
½ tsp. Asian chili sauce (Sriracha)
¼ tsp. salt
12 Boston Lettuce leaves
3 cups coarsely shredded chicken meat (from 1/2 rotisserie chicken)
In large bowl, combine mango, jicama, mint, lime juice, oil, chili sauce, and 1/4 teaspoon salt. Toss to combine. If making ahead, cover bowl and refrigerate mixture up to overnight.
To serve, add chicken to mango mixture; toss to combine. Place 1/3 cup chicken mixture in each lettuce leaf.
Prep Time: 20 minutes | Serves 4
Originally posted on GoodHousekeeping.com