Name: Mexican chicken and crispy rice lettuce cups
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Ingredients: 1 cup long-grain white rice; 1 Tbsp Mexican seasoning mix; 2 Tbsp extra virgin olive oil; Sea-salt flakes and freshly ground black pepper, to season; 1 1/2 cups shredded cooked chicken; 1/3 cup mild tomato salsa; 3 baby gem or cos lettuce, leaves separated; Mango Salsa; 1 mango, diced; 1 avocado, diced; 2 Tbsp chopped fresh coriander, plus extra sprigs, to serve; Juice of 1 lime; 1 Tbsp extra virgin olive oil; 1 long red chilli, seeds removed, thinly sliced

Looking for a refreshing summer starter that will wow your guests without spoiling their appetites for the main course? Say hello to our Mexican Chicken and Crispy Rice Lettuce Cups recipe.

Bursting with vibrant flavours, this dish perfectly balances spice, heat, sweetness, and freshness. Mango salsa? Check! Crispy rice? Definitely. Crunchy lettuce cups? Essential.

Make sure to add this crowd-pleasing recipe to your summer entertaining menu – it’ll be a guaranteed hit.

Ingredients

1 cup long-grain white rice

1 Tbsp Mexican seasoning mix

2 Tbsp extra virgin olive oil

Sea-salt flakes and freshly ground black pepper, to season

1 1/2 cups shredded cooked chicken

1/3 cup mild tomato salsa

3 baby gem or cos lettuce, leaves separated

Mango Salsa

1 mango, diced

1 avocado, diced

2 Tbsp chopped fresh coriander, plus extra sprigs, to serve

Juice of 1 lime

1 Tbsp extra virgin olive oil

1 long red chilli, seeds removed, thinly sliced

Method

Step 1

Bring 2 cups water and rice to the boil in a small saucepan over high heat. Cover tightly with a lid (make sure the steam hole is closed). Reduce heat to low. Simmer for 20 minutes or until liquid is absorbed and the rice is tender. Set aside for 10 minutes.

Step 2

Preheat oven to 220°C/200°C fan-forced. Line a large oven tray with baking paper.

Step 3

Toss the cooked rice with the seasoning mix and oil. Season with salt and pepper. Spread out in a thin layer on prepared tray. Bake for 20–25 minutes or until the rice is golden and crispy.

Step 4

For the mango salsa, combine all ingredients in a small bowl. Season.

Step 5

Toss the chicken and salsa together in a bowl to combine.

Step 6

Divide rice evenly among lettuce cups. Top with chicken, then mango salsa. Serve with coriander.

chicken lettuce cups with mango salsa on a green plate and colourful table cloth — *(Photography: Tim Roberts, styling Michele Cranston, preparation Ismat Awan, recipes Kim Coverdale)*

How do you make lettuce wraps that don’t fall apart?

To make a lettuce cup that won’t spill your food everywhere, first make sure there aren’t any tears or holes in the lettuce. Scoop a heaped spoon of your filling into the centre of the lettuce cup. Use your own discretion, but ensure you don’t overfill it. Then fold in the edges, and you’ll have a little parcel that you can eat away at.

What is the best lettuce to use for cups?

Lettuce varieties with large, tender leaves are ideal, such as bibb, Boston, butter, or even the crispier options like iceberg and romaine. But don’t hesitate to get creative and experiment with other varieties. Another great advantage of lettuce cups is their incredible versatility.

Kim Coverdale