Chipotle Chicken Lettuce Wraps
Modified from Bev Cooks
Extra-virgin olive oil
1 lb boneless skinless chicken
1 can sweet corn, drained and rinsed
1/2 bell pepper, diced
2-3 Tbsp chipotle en adobo** (depending on your desired spice)
1/2 cup chicken stock
3 Tbsp Lime juice
1 Tbsp cumin
1 head Bibb lettuce, rinsed with leaves separated.
Dice chicken into fine pieces. Heat a small amount of oil in a large skillet, then add chicken. Season with salt and pepper and cook through. Add in corn and bell pepper. Heat through.
In a small bowl, combine the chicken stock, chipotle sauce, lime juice, and cumin. Stir to combine. Pour over chicken mixture. Toss to combine and heat through.
Serve a few tablespoons of the chicken mixture in each lettuce leaf.
My Notes:
**So when I buy a can of chipotles en adobo sauce, I always puree everything, the peppers and sauce, to create a thin paste. I then use this in my recipes. The original recipe calls for 2-3 peppers with a tablespoon of the sauce.
I used a combination of chicken breast and thigh, because I didn't have enough breast to make the recipe. I also used orange and yellow bell peppers, because I happened to have some left over in my freezer from when they were on sale a while back.
Overall, this recipe is a keeper. The sweetness of the corn offsets the spiciness of the dish, and the lettuce offers a fresh bite. It was delicious.
