Recipe Review

Make These Mango Chicken Salad Wraps When It’s Too Hot to Cook

published Jul 6, 2017
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(Image credit: Cotter Crunch)

When even the idea of turning on your oven or stove makes you sweat, no-cook recipes are the answer to getting something of substance (read: not just Popsicles) on the table. These chicken salad wraps are a perfect candidate — all you need is some cooked chicken (maybe some you prepped ahead of time, or a store-bought rotisserie version) and a microwave.

This version of chicken salad is a little different from the standard (read: kinda bland) version you’re probably familiar with. Instead of mayo, the creaminess factor comes from both white miso paste and coconut milk. And scallions, lime juice, cilantro, mango, and sesame oil bring bold, bright flavor to the dish.

To soften the cabbage all you have to do is microwave the leaves for about 30 seconds. This will make them just pliable enough to wrap around the filling — no boiling required!

If you don’t love cabbage you could also try making more traditional lettuce wraps with butter lettuce, or you could spread the chicken salad on crackers or bread for a heartier option. Either way, this recipe will definitely come in handy all summer long!

Get the Recipe: Miso Mango Chicken Salad Cabbage Wraps from Cotter Crunch