Author Notes
These coconut-crusted chicken lettuce wraps combine the savory crunch of crusted chicken with refreshing butterhead lettuce and a sweet, tropical salsa. —Allyson
Test Kitchen Notes
I liked this recipe for several reasons. The mango salsa is delightful and so simple and pairs nicely with the coconut-crusted chicken. The chicken is also delicious, with a toasty, crunchy, sweet outside and I found myself just popping pieces on their own. All together, I love how this recipe doesn't have a lot of ingredients—and there's no sugar or wheat/gluten.
I did have some difficulty with the cooking process, though. I also found that medium high heat on my stove was way too hot. It browned the coconut in no time but left the chicken pretty much raw. I ended up turning it down to below medium. Next time, I think I will parbake the chicken, then coat it and fry it to avoid having to test for doneness. Also 1 pound of chicken breast seemed like a lot for just 2 servings but if you want leftovers (which you probably do), then it's okay. —Dawne Marie
Ingredients
- For the salsa
-
1
mango
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1
lime, juiced
-
1/4 cup
diced red bell pepper
-
1/4 cup
chopped red onion
-
1/4 cup
fresh cilantro, packed
-
1/2
jalapeño, deseeded
- For the chicken and to serve
-
1 pound
chicken, breast or thighs
-
3
egg
-
1 1/4 cups
shredded coconut, unsweetened
-
3/4 cup
coconut flour
-
1/4 teaspoon
paprika
-
1/4 teaspoon
cumin
-
Dash
Salt
-
Dash
Freshly ground black pepper
-
Coconut oil
-
Butterhead lettuce leaves
-
Shredded red cabbage
Directions
-
Remove chicken from refrigerator to remove chill.
-
Dice mango, bell pepper, and red onion. Mince cilantro and jalapeño. Add to a bowl with juice of one lime and mix to combine. Cover and refrigerate. Cut chicken into small pieces, keeping the size consistent. (You can do strips or "nuggets," like I used in this recipe.)
-
Crack egg into a small dish and whisk. Add coconut flour to another flat, shallow dish, and add shredded coconut to a third dish. Season coconut flour with paprika, cumin, salt, and pepper. Mix to combine.
-
Start by dipping chicken into coconut flour, followed by a dip in the beaten egg, and finally, into the shredded coconut. Place onto a dish until you have "breaded" all of the chicken.
-
Heat a cast iron or stainless steel pan to medium-high heat and enough coconut oil to coat the pan.
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Add chicken to pan and cook for about 3 minutes per side, depending on how thick your pieces of chicken are. You may need to work in batches to not overcrowd the pan. Add more oil as needed.
-
After removing the chicken, sprinkle with salt while it is still warm if desired.
-
To assemble, distribute lettuce leaves, add chicken, top with salsa and shredded cabbage. Serve with lime wedge.
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