This Pineapple Mango Salsa Chicken Lettuce Wraps Recipe is the perfect lighter lunch or dinner. These lettuce wraps are completely gluten free, paleo, whole 30 and so delicious! Made in under 20 minutes, these wraps have just a few simple ingredients and are packed with flavor while being low carb.
Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes ServPineapple Mango Saings Pineapple mango Salsa Ch2 people Calories 296kcal
2 cups shredded chicken (approx 1 lb)
1 tbsp olive oil
1/2 tsp paprika
1 tbsp lime juice
1/2 tsp garlic powder
1/4 tsp sea salt
1 cup Pineapple Mango Salsa
Follow this recipe for 10 minute shredded chicken in the instant pot. If you don’t have an instant pot, bring a pot of water to a boil and boil chicken on the stove for 10 minutes. Otherwise, use rotisserie chicken.
While chicken is cooking, assemble Pineapple Mango Salsa.
Toss cooked, shredded chicken with olive oil, paprika, garlic powder, salt and lime juice
Assemble lettuce wraps layering chicken + salsa. Top with avocado or additional lime juice for flavor.
Pineapple Mango Salsa Chicken Lettuce Wraps
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
4 boneless skinless chicken breast halves (6 ounces each)
1 envelope onion mushroom soup mix
1/2 pound sliced baby portobello mushrooms
1 medium onion, chopped
3/4 cup water
4 garlic cloves, minced
2 cups frozen peas, thawed
Place chicken in a 6-qt. electric pressure cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add mushrooms, onion, water and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes.
Quick-release pressure. A thermometer inserted in chicken should read at least 165°. Press cancel. Select saute setting and adjust for low heat. Add peas; simmer, uncovered, until peas are tender, 3-5 minutes, stirring occasionally.
1 chicken breast half with 3/4 cup vegetable mixture: 282 calories, 5g fat (1g saturated fat), 94mg cholesterol, 558mg sodium, 18g carbohydrate (6g sugars, 4g fiber), 41g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable.
Originally published as Slow Cooked Spring Chicken with Farmers Market Mushroom and Peas in Skinny Instant Pot
In a large bowl, combine the first seven ingredients. Serve on croissants.
Test Kitchen tip
If you don’t keep dried cherries on hand, dried cranberries would also taste wonderful.
Croissants make these sandwiches special, but you can switch to whole wheat bread and save nearly 100 calories per serving.
1 sandwich: 616 calories, 39g fat (12g saturated fat), 92mg cholesterol, 613mg sodium, 41g carbohydrate (18g sugars, 3g fiber), 24g protein.
Originally published as Cherry Chicken Salad in Simple & Delicious April/May 2019
1 tablespoon white sugarC&H Pure Cane Granulated Sugar 4 Lb $1.78 for 1 item – expires in a month
1 tablespoon Asian (toasted) sesame oil
2 tablespoons vegetable oil
1 teaspoon black pepper
2 cooked skinless boneless chicken breast halves, shredded
1/2 head cabbage, cored and thinly sliced
1 carrot, cut into matchsticks
1/3 onion, finely chopped
1/3 cup finely chopped dry roasted peanuts
1/3 cup chopped fresh cilantro
Add all ingredients to list
Ready In30 m
Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.
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BBQ Chicken Chopped Salad
Per Serving: 303 calories; 17.9 g fat; 19.3 g carbohydrates; 19.2 g protein; 37 mg cholesterol; 991 mg sodium.
2 medium sweet potatoes, peeled and cut into 1-1/2-inch pieces
2 medium sweet red peppers, cut into 1-inch pieces
3 cups fresh cauliflowerets
2 jars (15 ounces each) tikka masala curry sauce
1/2 cup water
3/4 teaspoon salt
Minced fresh cilantro, optional
Naan flatbreads, warmed
In a 6-qt. electric pressure cooker, combine chicken and vegetables; add sauce, water and salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. Press cancel. If desired, top with cilantro; serve with warmed naan.
Freeze option: Omitting cilantro and naan, freeze cooled chicken and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little water if necessary. If desired, sprinkle with cilantro. Serve with warmed naan.
1-1/4 cups: 334 calories, 15g fat (4g saturated fat), 80mg cholesterol, 686mg sodium, 25g carbohydrate (12g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch.
Originally published as Saucy Indian Chicken & Vegetables in Skinny Instant Pot
4 boneless skinless chicken breast halves (6 ounces each)
2 cups chicken broth
3 tablespoons lime juice
1 tablespoon chili powder
1 teaspoon grated lime zest
Fresh cilantro leaves, optional
Place chicken in a 6-qt. electric pressure cooker. Combine broth, lime juice and chili powder; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes.
Quick-release pressure. A thermometer inserted in chicken should read at least 165°. Press cancel.
Remove chicken. When cool enough to handle, shred meat with two forks; return to pressure cooker. Stir in lime zest. If desired, serve with cilantro.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth if necessary.
1 serving: 132 calories, 3g fat (1g saturated fat), 64mg cholesterol, 420mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat.
Originally published as Southwestern Chicken Wraps in Skinny Instant Pot
Mix milk and cornstarch. Bring to a gentle boil on the stove, stirring occasionally until it thickens. Remove from heat.
Add to Crock Pot with the rest of the ingredients. Mix together.
Cook on LOW for 6-8 hours or on HIGH for 4 hours.
Once cooked through, remove chicken breast and shred with two forks.
Add chicken back to the Crock Pot and mix together.
This is the perfect recipe when you need to throw something into the Crock Pot for a quick meal!
If you don’t want to make it in the Crock Pot, you can easily make it on the stove. I’d recommend baking the chicken in the oven for 20 minutes at 400 degrees and then shredding it. Let everything simmer together on the stove for a while and your soup is good to go!
This soup tastes great with tortilla chips or biscuits. (Gluten free of course!)
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