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Fresh Tandoori-Spiced Chicken Lettuce Wraps Easy Recipe with Mango Chutney

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These fresh tandoori-spiced chicken lettuce wraps combine smoky, spicy chicken with sweet mango chutney for a quick, vibrant, and satisfying meal perfect for light lunches or casual dinners.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • ½ cup plain Greek yogurt
  • 1 tablespoon tandoori masala spice blend
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • Salt to taste
  • 1 tablespoon olive oil or mustard oil (optional)
  • 1 head butter lettuce or romaine leaves, washed and separated
  • ½ cup mango chutney
  • ¼ cup fresh cilantro leaves, chopped
  • 1 small red onion, thinly sliced
  • 1 small cucumber, diced
  • 1 fresh green chili, finely chopped (optional)
  • Juice of half a lime
  • Black pepper to taste

Instructions

  1. In a medium bowl, combine Greek yogurt, tandoori masala, ground cumin, smoked paprika, lemon juice, minced garlic, grated ginger, and salt. Mix well until smooth and fragrant.
  2. Add the bite-sized chicken pieces to the marinade, stirring to coat evenly. Cover and refrigerate for at least 30 minutes, preferably 2 hours or overnight for deeper flavor.
  3. While the chicken marinates, wash and separate lettuce leaves carefully. Thinly slice red onion, dice cucumber, chop cilantro, and finely chop green chili if using.
  4. Heat a skillet over medium-high heat and add a small drizzle of oil. Add marinated chicken pieces in a single layer, leaving space between pieces. Cook 4-5 minutes per side until cooked through and slightly charred. Chicken should reach 165°F (74°C).
  5. Lay out each lettuce leaf and spoon cooked chicken onto the center. Add slices of red onion, diced cucumber, and a spoonful of mango chutney. Sprinkle with chopped cilantro and squeeze lime juice over. Season with salt and black pepper to taste.
  6. Serve immediately with extra mango chutney and lime wedges on the side.

Notes

Marinate chicken for at least 30 minutes, preferably 2 hours or overnight for best flavor. Cook chicken in batches if needed to avoid crowding the pan. Use fresh spices for best taste. Yogurt in marinade keeps chicken tender and juicy. Can substitute chicken with tofu, paneer, or chickpeas for vegetarian option. Store cooked chicken and veggies separately from lettuce to avoid sogginess.

Nutrition

Keywords: tandoori chicken, lettuce wraps, mango chutney, quick recipe, healthy lunch, Indian spices, easy dinner, gluten-free, low-carb

Find it online: https://lirafood.com/fresh-tandoori-spiced-chicken-lettuce-wraps-easy-recipe-with-mango-chutney/