Mango Salsa Teriyaki Chicken Lettuce Wraps
Enjoy these light and savory Mango Salsa Teriyaki Chicken Lettuce Wraps for a quick on-the-go summer meal for camping, or a healthy lunch or snack.
One of the things I love about our Westfalia camper van is that we can pick up and GO! (Here’s a list of 10 reasons why we love our VW Westfalia Camper Van.) Last week for Father’s Day we headed up to Lava Lake, only 35 minutes from our home.
We set up camp, and headed straight to the water.
It seems that we were just dusting off the snow and getting ready for spring, and now summer is here!
One thing I love about our Westy camping is it’s simple and quick in getting settled.
Our kids joined us for the evening, and ate tasty Mango Salsa Teriyaki Chicken Lettuce Wraps for dinner.
I mean, they scream “SUMMER!” :)
When we camp for a night, I always bring food ready to assemble, so there’s no cooking involved.
Super easy to eat, enjoy, and toss the dishes in a bag. You can also make Vegetable Pack Sausage Foil Pack meals (at home), and toss on the fire!
Eat, and then get back to the beautiful outdoors. (If you have a Camp Chef stove, maybe try this Strawberry Crumble!)
Fishing on the lake at dusk.
Enjoying the sunset.
And sunrise and coffee in the morning.
DIY Westfalia ventilation
For ventilation, opening the back (that has a screen), we came up with our own system of cross ventilation.
Buy screening, and cut it the size of the 2 front windows.
Roll the windows down, and magnet the screens in place.
No bugs in our VW!
Mango Salsa Teriyaki Chicken Lettuce Wraps
Roll out the summer recipes–this recipe is super-easy to make at home.
With leftover teriyaki chicken from the night before, make a simple mango salsa.
Bring the lettuce. Such a light and healthy dinner!
Here are some of my friend’s favorite camping meals, and make-ahead breakfast burritos!
Happy SUMMER, Friends!
Get the Recipe:
Mango Salsa Teriyaki Chicken Lettuce Wraps
Ingredients
- 2 ripe mangoes, cubed
- 1/4 red onion, chopped
- 1 bunch cilantro, chopped
- 2 limes, juiced
- 6 marinated teriyaki chicken thighs, cubed
- 2 ripe avocados, cubed
- 1 lime
- Salt and pepper
- 2 romaine lettuce heads, outside leaves
Instructions
- Grill chicken thighs, cube, and set aside.
- Combine mango, red onion, chopped cilantro, and two juiced limes in a large bowl and set aside.
- Cube avocado and mix in bowl with salt, pepper, and juice of one lime.
- Add chicken, salsa, and avocado to a romaine leaf and enjoy!
- Serving size may differ depending on the size of your romaine leaves! We used small romaine heads, so the serving size is high.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
