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 kcal

Difficulty

Medium

Equipment

3 items

Cost

£4.19/serving

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

Instructions

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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