Chicken Lettuce



  1. Marinate 2 lbs of All-Natural Chicken Breasts (4-5 breasts) in your favorite marinade for as little as 3 hours and as much as 24 hours. We like to use a soy-based marinade with some sesame oil, sriracha, and a dash of honey.
  2. Preheat the oven to 425.
  3. Place the chicken on a parchment-lined baking sheet and into the oven. Bake for 30 minutes or until cooked through (cooking time will depend upon the thickness and size of the breast).
  4. In the meantime, assemble the ingredients for the lettuce wraps. Try to cut the vegetables and fruit into thin slices or julienne about the diameter of the lettuce leaves. For 4 people, we used: 2 4.5-oz containers of NYC Grown butterhead lettuce, 1 English Cucumber, 2 mangoes
  5. Make a dipping sauce for the lettuce wraps. Ours was soy-based, with sesame oil, sriracha, honey, grated garlic, grated ginger, and chili flakes.
  6. When the chicken is done, let it rest for 5 minutes. Then, slice into thin strips.
  7. Assemble all ingredients on a platter or in individual bowls and let everyone at the table assemble their own wraps. Enjoy!