Summer is meant for grilling. It’s getting hot in Oklahoma and, because we’ve had a ton of rain, the humidity is at somewhere around 1,000%. That means it’s too hot to cook a full meal in the kitchen. I’m all about grilling out, as much as possible. These Caribbean Chicken Lettuce Wraps are the perfect summer grill meal because you can put your chicken on the grill while you stay inside (for the most part), in the air conditioning, sipping a cold beverage and chopping a few fruits and veggies. By the time the chicken is done, you’ll be ready to throw it all together, wrap it in a crisp lettuce leaf, and go to town on it… grilled chicken, mango, onions, jalapeno, and spices, wrapped in a big leaf of green lettuce… this recipe is the perfect fresh, light, summer meal. It’s so flavorful, you might even find yourself eating it straight from the bowl with a spoon, like this little guy. By the looks of that messy, nearly-empty bowl, he’s enjoying it! ~Erin
- 8 oz. grilled boneless, skinless chicken breast, seasoned lightly with garlic powder, salt, and pepper (baked or rotisserie chicken breast would also work fine) – room temperature
- 2 tsp. extra virgin olive oil
- Zest of 1 lime
- Juice of 1 lime
- ¼ tsp. each of garlic powder, turmeric, cumin, smoked paprika, and salt
- ¼ c. chopped red onion
- 1 c. diced mango
- 1 jalapeno (seeded and deveined) chopped
- Bib or romaine lettuce leaves, washed
- Sliced avocado, optional
In a medium bowl, whisk together the olive oil, lime zest, lime juice, and spices; set aside.
When the chicken has come to room temperature, chop in bite-sized pieces and add to the bowl.
Add the onion, mango, and jalapeno.
Toss gently until the dressing and ingredients are evenly distributed.
Serve, topped with avocado (if desired), wrapped in a leaf of lettuce.
WW Freestyle Info.: The recipe makes 4 servings of ¾ cups each. Each serving is 1 SmartPoint, not counting the optional avocado.
Tip: Measure your avocado in grams – you get more for the points!