Mole Verde Chicken Salad Lettuce Wraps with Avocado

A light and refreshing lunch featuring shredded chicken tossed in a vibrant mole verde sauce and creamy avocado, served in crisp lettuce wraps.

Prep Time

20 minutes

Total Time

50 minutes

Calories

625

Level

Medium

Yields

4 servings

Cost

£4.19

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Snack•Salad

Cuisine:

British

Main Ingredient:

Chicken

Mood:

Comfort Food•Healthy

Ingredients

Servings

2Boneless, Skinless Chicken Breasts(About 1 pound total)

£5.00

1poundTomatillos(Husked and rinsed)

£3.50

2Serrano Peppers(Adjust to taste, seeds removed for less heat)

£0.50

0.5White Onion(Roughly chopped)

£0.30

2Garlic Cloves(Minced)

£0.15

1cupFresh Cilantro(Packed)

£1.00

0.3cupFresh Epazote(Optional, but adds authentic flavor)

£2.00

0.3cupPumpkin Seeds (Pepitas)(Toasted)

£0.75

0.5cupChicken Broth(Low sodium)

£0.25

2tablespoonsLime Juice(Freshly squeezed)

£0.20

1tablespoonOlive Oil

£0.10

1teaspoonSalt(Or to taste)

0.5teaspoonBlack Pepper(Or to taste)

2Avocados(Pitted and diced)

£2.00

1headButter Lettuce(Leaves separated and washed)

£1.00

Total Cost

£16.75

£4.19 per serving

The Method

1
**Cook the Chicken:** Place chicken breasts in a large skillet and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through. Let cool slightly, then shred with two forks.
2
**Prepare the Mole Verde Sauce:** While chicken is cooking, boil tomatillos and serrano peppers until soft, about 10 minutes. Drain and add to a blender or food processor.
3
Add onion, garlic, cilantro, epazote (if using), toasted pumpkin seeds, chicken broth, lime juice, salt, and pepper to the blender or food processor. Blend until smooth and creamy.
4
**Combine Chicken and Sauce:** In a large bowl, combine the shredded chicken with the mole verde sauce. Toss to coat evenly.
5
**Assemble the Lettuce Wraps:** Gently fold in the diced avocado into the chicken mixture.
6
Spoon the chicken salad into the butter lettuce cups. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (400g)

625 kcal / 2615 kJ

Carbs

25g

10% of RDA

Fat

40g

57% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

8 g

9% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a smoother mole, strain the sauce through a fine-mesh sieve after blending.

Add a dollop of Greek yogurt or sour cream for extra creaminess.

Garnish with extra cilantro or toasted pumpkin seeds for added flavor and texture.

To toast pepitas, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant, shaking occasionally.

If you don't have epazote, you can use a small amount of oregano and anise seed as a substitute.

Cooking Equipment

Blender or Food Processor

Large Skillet

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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