Chicken Curry lettuce wraps

I’m more of a fan of curry than I give myself credit for.

Since its the summer we’ve been on a anti oven mission. So salads, wraps, crockpoting, and grilling are going to be summer staples.

This curry is super delicious, light, messy, and paleo.



Adapted from Paleo Lifestyles

Chicken Curry Lettuce Wraps with Mango Chutney


  • 2lbs of chicken (about 4 chicken breast) cut and cubed
  • 3 large carrots
  • 1 medium onion
  • 2 T Curry powder
  • 1 C chicken broth
  • 4 garlic cloves
  • salt and pepper to taste

Mango Chutney

  • 1 large ripe mango
  • 1/4 honey
  • 1 lime
  • 3 cloves garlic
  • 1T coconut oil

How to:

Using the coconut oil saute diced chicken until almost done. Add onions, carrots, and garlic. When the onions are almost clear add curry powder, chicken broth, salt and pepper, stir until curry dissolves. Turn down to medium low and let simmer. The broth should reduce down.

While the chicken is simmering in a small saucepan heat oil and brown minced garlic. When the garlic has browned, add chunks of fresh mango, lime juice and honey. Stir and simmer about 3-4 minutes or until the mango looks more of a fruit preserves consistency.

Taking large leafs of your favorite lettuce, top with curry chicken mixture, chutney; roll and enjoy.



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