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Chicken, Asparagus and Mango Lettuce Wraps

Chicken asparagus and mango lettuce wraps using Crunchmaster crackers for added texture.
Make This


  • Crackers
  • 1 cup Crunchmaster® Original Multi-Seed Crackers, crushed
  • Produce
  • 1 head red leaf lettuce
  • 4 fresh chives
  • 1/4 cup bean sprouts
  • 1 pint cherry tomatoes, halved
  • 1 tbsp. fresh grapefruit zest
  • 1 ripe avocado, peeled, pitted and sliced
  • 1/2 medium red onion, sliced
  • 6 asparagus, trimmed and cut into ½ inch pieces
  • 1 small ripe mango, peeled and thinly sliced
  • 2 tbsp. freshly squeezed grapefruit juice
  • Nuts & Seeds
  • 2 tbsp. sunflower seeds
  • Meat
  • 4 oz. chicken cutlets, cooked and shredded
  • Baking & Spices
  • 1/4 tsp. sea salt
  • 1/6 tsp. freshly ground white pepper
  • Condiments
  • 1/2 cup peanut butter
  • 1 tbsp gluten-free low-sodium soy sauce
  • Liquids
  • 1/2 cup warm water


Steam asparagus over medium heat for 5-6 minutes or until cooked and bright green.  Remove from heat; set aside to cool.

Arrange lettuce leaves on a large serving dish.  Top with chives, bean sprouts, cherry tomatoes, grapefruit zest, avocado, red onion, sunflower seeds, asparagus, Crunchmaster® Original Multi-Seed Crackers, chicken, mango, sea salt and pepper.

In a small bowl, combine peanut butter, warm water, soy sauce and grapefruit juice; mix well to combine.

Serve lettuce wraps with peanut butter dipping sauce.

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