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

D I R E C T I O N S

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.