Chipotle chicken lettuce cups with mango-avocado salsa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

One-Pan Meal

Chipotle chicken lettuce cups with mango-avocado salsa

Paleo, Dairy-Free, Soy-Free, Gluten-Free

2 Servings, 660 Calories/Serving

25–35 Minutes

These paleo and gluten-free lettuce cups are bold and refreshing, thanks to our house-made chipotle mayo and a fast mango-avocado salsa.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces boneless skinless chicken thigh pieces
  • Sunbasket chipotle mayo (paleo mayo - sweet smoked paprika - chipotle powder)
  • 1 lime
  • 1 red onion
  • 1 mango
  • ½ cup grape tomatoes
  • 1 avocado
  • 3 or 4 sprigs fresh cilantro
  • 1 head baby iceberg lettuce

Nutrition per serving

Total Fat 39g (60% DV), Sat. Fat 19g (95% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 520mg (22% DV), Total Carb. 49g (16% DV), Fiber 9g (36% DV), Total Sugars 33g (Incl. 0g Added Sugars, 0% DV), Protein 36g
Contains: Eggs

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • In a medium bowl, season the chicken generously with salt and pepper and toss with 2 tablespoons chipotle mayo. Set aside the remaining mayo for serving.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer to a plate.
While the chicken cooks, start the mango-avocado salsa.

2

Make the mango-avocado salsa

  • Juice the lime.
  • Peel and finely chop enough red onion to measure ½ cup.
  • Trim off the top and bottom of the mango; cut away the peel, then cut the flesh into two halves away from the pit. Cut the halves lengthwise into ½-inch strips, then crosswise into ½-inch pieces.
  • Cut the grape tomatoes in half.
  • Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into ½-inch pieces.
  • Coarsely chop the cilantro.
In a medium bowl, stir together 1 tablespoon lime juice and 1 to 2 teaspoons oil. Add the onion, mango, tomatoes, avocado, and cilantro and stir gently to combine. Season to taste with salt and pepper.

3

Prep the lettuce

  • Trim the root end from the iceberg lettuce; separate the leaves.

Serve

Transfer the lettuce leaves to individual plates. Top with the chicken and the mango-avocado salsa. Serve the remaining chipotle mayo on the side.