Chipotle Chicken Lettuce Wraps

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These Chipotle Chicken Lettuce Wraps with a mango avocado slaw topping are legit out of this world!

Chipotle Chicken Lettuce Wraps from (@whatsgabycookin)

Let’s get right into it today. I love a lettuce wrap. Yes, they are messy but who cares. They are fun to eat, easy to make and HEALTHY which is exactly what I’ve been craving this past week. They are light, bright, super flavorful and a little bit smoky because of the chipotles in adobo. These Chipotle Chicken Lettuce Wraps work as dinner or a heavy appetizer. Just lay everything out on a giant platter and let people DIY their own creations.

It’s also great because while the recipe below says to marinate for 1-4 hours, you technically could get away with marinating these in the morning before you head off to work… and then cooking once you get home! You’re welcome πŸ™‚ And if you can’t get your hands on mango, you could use peaches, nectarines, or anything flavorful stone fruit that’s at the peak of it’s season! Always thinking of how to make your lives easier! Have at it!

Stuck in a dinner rut? Looking for new delicious dinner ideas?Β Β Check out my roundup of 50+ easy dinner ideas here.

Chipotle Chicken Lettuce Wraps

5 from 6 votes
These slightly spicy / smoky Chipotle Chicken Lettuce Wraps are equal parts addictive and delicious!!
Prep Time 1 hr 15 mins
Cook Time 15 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Southwestern
Servings 6 people


For the Chicken + Marinade

  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 3-4 chipotle peppers in adobo
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 10 boneless skinless chicken thighs cut in half

For the Lettuce Wraps:

  • 1 head butter lettuce
  • 2 mangos, cut into thin strips
  • Β½ red onion, thinly sliced
  • Β½ orange bell pepper, thinly sliced
  • 2 avocados, thinly sliced
  • fresh mint
  • fresh cilantro
  • 1-2 limes, juiced
  • kosher salt and freshly cracked black pepper to taste


  • Put the ingredients for the marinade in a food processor or blender and blend until smooth. Coat the chicken thighs in the marinade and refrigerate for 1-4 hours.
  • After marinating, Heat an indoor or outdoor grill to about 400 degrees F (medium high heat). Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes.
  • Meanwhile - clean the butter lettuce and separate it into cups.
  • Combine the mango, red onion, bell pepper, avocado, mint, cilantro and lime juice in a bowl and toss to combine. Season with salt and pepper.
  • Assemble the lettuce cups with a piece of chicken, a few tablespoons of the topping and serve with extra limes if needed.


  1. How many servings does this make? Some sites which have chicken thigh recipes note 2 per person but since we are cutting these in half would it actually serve 2 (halved) for a light lunch and 4 (halved) for a more substantial meal? They look delicious by the way and will be great over the next couple of days as I dream about warmer weather here in the extreme freezing weather alert here in Canada!!

    1. don’t you think we’d be best friends with her??? I mean, I can’t even handle how awesome our girls nights out would be

  2. Mmmm love these! I need more lettuce wraps in my life. And I love Chrissy Tiegen! I follow her on Instagram, need to check out her Twitter. Great recipe.

  3. Peanut butter pie totally gets a free pass! I heart chipotle everything, and this little lettuce twist you have going looks resolution perfect (and like it would leave me room for just one more slice of pie).

  4. I made these for dinner tonight and they were sooo delicious and such a hit! However, I didn’t have access to a grill and instead used the stove top. This didn’t change anything and they were still so yummy! Thanks for the great idea!

  5. I saw these of the Real Food Whole Life blog, and I can’t stop thinking about them. I’m adding them to my menu for next week, and I seriously can’t wait!!!

  6. I made these for dinner tonight. When I went to pulled out my chicken I realized I was out. I used the last earlier in the week and didn’t realize it was my last. I substituted fish instead. First time I made them. They were delicious. Full of flavor-spicy, crunchy, sweet, cool, refreshing…I could go on. Can’t wait to try with chicken next time because there will be a next time.

  7. Gaby – if you made these with chicken breasts, not thighs, how many breasts would you use – or how many pounds?

  8. This was so incredible!!! I was afraid it was going to be too spicy with the Chipotle, but it was perfect! I love the mint in the mango and cilantro combination, everything is terrific πŸ™‚ thank you Gaby

  9. 5 stars
    This recipe is outstanding. The chicken marinade is extremely flavorful and perfect for a BBQ or taco themed meal. I used the juice of two lemons instead of water. YUM!

  10. 5 stars
    These are amazing! Recipe couldn’t be simpler. Super flavorful & healthy. The fresh mint, cilantro, lime squeeze and mango brighten this dish beautifully. We LOVED these. Will share this recipe and make again πŸ™‚

  11. 5 stars
    One of my new favorites from you! Easy, delicious and healthy. I even forgot to marinate the chicken ahead of time and it was still extremely flavorful!!

  12. Made these for the umpteenth time and finally got around to saying THANK YOU for the deeelish recipe!

  13. 5 stars
    Sooooo good. My only complaint is it requires 2 hands to eat. Currently I have one in a cast due to a broken wrist. Otherwise, a perfect meal. Thank you Gaby!!

  14. 5 stars
    I made these last night and they were delicious! The marinade came together quickly and I marinated the chicken thighs about 4 hours before grilling. The flavor combination and spice level was perfect, and I loved all the topping suggestions (especially the mango!).

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