This recipe intrigued me for many reasons. One, I had some chipotle peppers to use up. Two, I have never had butter lettuce. Three, well, it just looked good.
This was a very tasty dish, although the next time I make it I will forgo using the butter lettuce. I had no issues with the butter lettuce, it tasted good and I enjoyed it. But it is more expensive than romaine lettuce which I typically use. So next time I make this dish I will turn it into Chipotle Chicken Salad using romaine lettuce.
Chipotle Chicken Lettuce Wraps
Ingredients:
- 3 tablespoons olive oil, divided
- 1 cup frozen corn
- 3/4 teaspoon black pepper, divided
- 1 pound boneless skinless chicken breasts
- 3 chipotle peppers in adobo sauce
- 3 tablespoons adobo sauce (from the can the peppers came in)
- 2 tablespoons dried cilantro
- 1 lime, juiced
- 1/2 red bell pepper, diced
- 3 green onions, diced
- 1 head butter lettuce, rinsed and leaves separated
Directions:
- On the oven turn on the broiler.
- Arrange corn on a rimmed baking sheet and toss with 1 tablespoons olive oil and 1/4 teaspoon black pepper.
- Broil corn for 5 minutes or until the corn starts to turn crispy and slightly char. Toss them a few times during the broiling. Set aside when done.
- In a large sauté pan, over medium-high heat, heat the remaining 2 tablespoons olive oil.
- Season the chicken with remaining 1/2 teaspoon black pepper and add to sauté pan.
- Cook chicken for 6 minutes on each side or until completely cooked.
- Remove chicken and place on a cutting board. Let rest for 5 minutes, the dice the chicken up into bite sized pieces.
- In a food processor or mini chopper, combine the cilantro, lime juice, chipotle peppers, and adobo sauce. Process until smooth.
- In the same sauté pan as before, add the chicken, chipotle sauce, red pepper, and roasted corn. Stir to combine.
- Divide the chicken mixture between the lettuce cups (about 3 tablespoons per cup) and garnish with green onions.
Serves: 4
Calories: 275.2
Total Fat: 12.1g
Saturated: 1.5g
Polyunsaturated: 1.1g
Monounsaturated: 7.5g
Trans: 0g
Cholesterol: 55mg
Sodium: 208.4mg
Potassium: 50.6mg
Total Carbs: 13.3g
Dietary Fiber: 2.9g
Sugars: 4.0g
Protein: 27.4g
Vitamin A: 38.5%
Vitamin C: 45.9%
Calcium: 2.7%
Iron: 9.9%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Bev Cooks.
Other recipes with chipotle peppers:
Chipotle Chicken and Corn Chowder
Chipotle Hummus
Chipotle Chicken Fajita Rice Bowls
Slow Cooker Creamy Chipotle Chicken Tortellini