Mango and Avocado Chicken Salad Wraps
Bright and creamy chicken salad with ripe mango and avocado, wrapped in crisp lettuce leaves for a fresh and healthy handheld meal. This latin american-inspired sandwiches & wraps ready in about 15 minutes pairs cooked chicken breast, shredded, ripe mango, diced, ripe avocado, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup ripe mango, diced
- 1 cup ripe avocado, diced
- 1/2 cup red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1/3 cup plain Greek yogurt
- 2 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 8 leaves large butter lettuce leaves
Instructions
- Step 1: In a large bowl, combine 2 cups shredded cooked chicken breast, 1 cup diced ripe mango, 1 cup diced ripe avocado, 1/2 cup finely diced red bell pepper, and 1/4 cup finely diced red onion.
- Step 2: Add 1/3 cup plain Greek yogurt, 2 tbsp fresh lime juice, 1/4 cup chopped fresh cilantro, 1 tsp salt, and 1/2 tsp black pepper. Gently toss all ingredients together until the chicken salad is evenly coated and creamy.
- Step 3: Separate 8 large butter lettuce leaves and spoon the chicken salad evenly among them, folding the leaves around the filling to create wraps.
- Step 4: Serve immediately for a refreshing and light meal with tropical flavor.
Frequently asked questions
How long does Mango and Avocado Chicken Salad Wraps take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mango and Avocado Chicken Salad Wraps?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ripe mango, diced from drying out.
Can I substitute ingredients in Mango and Avocado Chicken Salad Wraps?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mango and Avocado Chicken Salad Wraps for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mango and Avocado Chicken Salad Wraps?
Latin American sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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Equipment for this recipe
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