chipotle chicken lettuce wraps

Just the right amount of heat and smoky flavor paired with tender warm chicken and caramelized vegetables all chillin’ in a fresh, crisp butter lettuce cup. Yup, divine.

Recipe yields approximately 8-10 lettuce cups

I N G R E D I E  N T S
Extra-Virgin Olive Oil
1 Cup Frozen Corn* 
*We use Fire-roasted frozen corn from Whole Foods
1 Pound of Chicken Breasts
2 Chipotle Peppers IN Adobo Sauce* 
*1 small can will be more than enough!
1/2 Cup Freshly Chopped Cilantro
1 Lime
1 Red Bell Pepper, thinly sliced
3 Scallions, thinly sliced
1 Head Butter Lettuce, rinsed & leaves dried + separated
Freshly ground S&P
Crushed peanuts for garnish, optional
Extra chopped cilantro for garnish, optional

1.     Heat olive oil in large pan or dutch oven (I used my dutch oven!) and season chicken with S&P.
2.     Sear chicken breasts in pan, about 6 minutes per side until cooked through and browned. Move to a cutting board; let sit for 5 minutes and then thinly slice chicken.
3.     In a food processor, combine the cilantro, juice from 1 lime, and chipotle peppers in adobo. Pulse until smooth.
4.     Add the sliced chicken back to the pan, along with the chipotle sauce, freshly sliced red bell pepper, roasted corn, and 2 of the 3 scallions.
5.     Toss until combined (we like a little carmelization on our veggies)

6.     Fill butter lettuce cups with chicken + veggies, garnish with the remaining scallion, add a squirt of lime juice, crushed peanuts and extra chopped cilantro if you’re a cilantro freak like me!

& indulge.

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