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Blackened Chicken Lettuce Cups with Fruit Salsa

Prep Time
5 Minutes
Cook Time
10 Minutes
4 people

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2 ratings
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  • 4 Chicken Breasts (cubed Into Pieces About The Size Of A Quarter)
  • 2 Tbsp. Olive Oil
  • 2 Fresh Limes (juiced)
  • 3/4 Fresh Jalapeno Pepper (minced)
  • 3/4 Cup Fresh Cilantro (chopped)
  • 1 Clove Fresh Garlic (minced)
  • 1 Fresh Cucumber (peeled And Diced)
  • 1 Cup Fresh Mango Or Peaches (diced Small)
  • 1/2 Cup Fresh White Onion (chopped)
  • 1/4 Tsp. Marcum Crushed Red Pepper Flakes
  • 1/2 Tsp. Marcum Crushed Oregano
  • 1/4 Tsp. Sugar
  • 1/4 Tsp. Marcum Coarse Ground Sea Salt
  • 1/2 Tsp. Marcum Coarse Ground Black Pepper
  • 1/2 Tsp. Marcum Garlic Powder
  • 1 1/2 Tsp. Marcum Paprika
  • 1/2 Tsp. Marcum Onion Powder
  • 1 Head Fresh Lettuce (washed, And Leaves Carefully Removed)


In a large zip top bag, combine onion powder, paprika, garlic powder, black pepper, salt, sugar, oregano and crushed red pepper. Seal the bag closed and shake to mix spices. Add cubed chicken to the bag and shake to evenly coat chicken with spices. Set chicken aside. In another large zip top bag, combine chopped onion, mango/peaches, cucumber, garlic, chopped cilantro, minced jalapeno and lime juice. Seal the bag shut and gently shake to combine ingredients. Place salsa bag into the refrigerator to chill. Heat olive oil on medium high heat in a large grill pan or heavy saute pan. Add chicken, cook for 8-10 minutes or until chicken is no longer pink. Remove from heat. Serve chicken in lettuce leaves topped with mango salsa, or allow your dinner guests to create their own lettuce wraps at the table! So much fun, and so healthy!


No notes available at this time.

Categories: Asian, Side Dishes

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denise.M, Venice, FL

I don't know what is Asian about this. Delete the cilantro, it makes it soapy tasting.

ftppaul, Fort Pierce, FL
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