Caribbean Chicken and Rice Lettuce Wraps
Easy Caribbean Chicken and Rice Lettuce Wraps are hearty and flavorful, made with Caribbean-style rice, seasoned chicken, and tangy mango salsa!
Servings:4 people
Ingredients
- 1 box Zatarain's Caribbean Rice Mix
- 1 cup water
- 1 cup coconut milk, (or sub 1 cup water)
- 1 tablespoon butter
- 2 boneless skinless chicken breasts, pounded to even ½ inch thickness
- salt and pepper to taste
- 1 teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ½ teaspoon dried herb blend , (like an Italian mix or Herbs de Provence)
- 1 tablespoon oil
- 1 head butter lettuce
Mango Salsa
- 2 mangoes, diced
- 1 red bell pepper, diced
- ⅓ cup cilantro, roughly chopped
- ½ red onion, diced
- juice of one lime
- salt to taste
Instructions
- For the mango salsa stir together all ingredients in a medium bowl, cover, and chill until ready to use. (Can be prepped up to several hours in advance if desired)
- Melt butter in a large sauce pan. Add rice mix and saute for 20-30 seconds. Add 1 cup water and 1 cup coconut milk (or 2 cups water without coconut milk), cover and bring to a boil, then reduce to a simmer and cook for 20-25 minutes until rice is fully cooked. Fluff with a fork and allow to cool slightly.
- While rice is cooking, season chicken with salt and pepper, garlic powder, paprika, and dried herbs. Drizzle a large skillet with the oil, and cook chicken for 4-7 minutes on each side until chicken is cooked through. Dice into small cubes.
- Scoop rice into butter lettuce leaves. Top with diced chicken, and mango salsa. Serve immediately.
Notes
DIY herb seasoning: 1/8 teaspoon each dried oregano, dried thyme, dried parsley, dried basil
Nutrition
Calories: 463 kcal, Carbohydrates: 59 g, Protein: 19 g, Fat: 18 g, Saturated Fat: 12 g, Trans Fat: 1 g, Cholesterol: 37 mg, Sodium: 88 mg, Potassium: 764 mg, Fiber: 4 g, Sugar: 17 g, Vitamin A: 3576 IU, Vitamin C: 80 mg, Calcium: 65 mg, Iron: 3 mg