Recipe Details
Cilantro-Mint Chicken Lettuce Wraps
Published May 23, 2025
Prep & Cook Times
Total Time: 45 minutes
Prep Time: 5 minutes
Cook Time: 40 minutes
Ingredients (Serves 4–6)
3½ teaspoons fine sea salt (plus extra for seasoning)
2 boneless, skinless chicken breasts (8 oz each)
2 loosely packed cups fresh mint leaves
1 loosely packed cup fresh cilantro leaves (and tender stems included)
3–5 Thai green chiles, stemmed (seeded optional for milder heat)
2 tablespoons freshly squeezed lemon juice (from 1 large lemon)
2 tablespoons full-fat Greek yogurt
2 teaspoons cumin seeds (or 1 teaspoon ground cumin)
1 teaspoon sugar
2 garlic cloves (optional)
½ head butter lettuce or Boston lettuce (leaves separated, rinsed, and dried)
Preparation
Step 1: Poach the Chicken
Add 4 cups cold water to a medium saucepan (wide enough to hold chicken in a single layer). Whisk in 3½ teaspoons salt. Gently place chicken breasts in the pan, smooth-side down, ensuring even spacing. Cover and bring to a gentle boil over medium heat (10 minutes).
Step 2: Rest & Cool
Once boiling, flip chicken (smooth-side up), turn off heat, and cover tightly. Let poach undisturbed for 15 minutes. Transfer to a cutting board; rest 10 minutes until cool enough to shred.
Step 3: Herb Chutney
While chicken rests, blend mint, cilantro, Thai chiles, lemon juice, yogurt, cumin, sugar, garlic (if using), and 1 tsp salt in a blender. Blend until thick and smooth (add 1–2 tbsp Greek yogurt/lemon juice if too dry, per user feedback). Refrigerate chutney (airtight, up to 1 week).
Step 4: Shred & Combine
Shred cooled chicken with forks. In a bowl, mix shredded chicken with ½ cup chutney. Adjust moisture: Add more chutney or yogurt if too dry. Refrigerate chicken salad (covered, 3 days max).
Step 5: Assemble Wraps
Arrange lettuce leaves on a plate. If leaves don’t form cups, chop 2–3 leaves and mix into chicken salad (per user feedback). Place 1–2 tbsp chicken salad on each leaf and serve.
User Reviews & Pro Tips
Dry Mixture Fix: Add ½–1 cup Greek yogurt + 2–3 tbsp lemon juice to chutney for blending.
Texture Boost: Add golden raisins (2 tbsp) and roasted peanuts (¼ cup) for sweetness/crunch.
Chicken Swap: Use bone-in thighs for juiciness (reduce cooking time to 30 minutes).
Serving Variations: Pair with crostini, toasted almonds, or mango for extra freshness.
Note: The recipe’s herb-forward, spicy-sweet profile pairs beautifully with cooling elements like yogurt or raisins. Adjust chili heat by seeding or skipping garlic for milder versions.