Chipotle Chicken Lettuce Wraps
This recipe offers a delightful blend of smoky chipotle flavors paired with juicy grilled chicken, served in refreshing butter lettuce cups topped with a vibrant mango salsa. It's a delicious and colorful dish that's perfect for a light and flavorful meal.
— Constant Cookbook
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons water
- 3-4 chipotle peppers in adobo
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 6 boneless, skinless chicken thighs cut in half
- 1 head butter lettuce
- 1 mango, cut into thin strips
- ½ red onion, thinly sliced
- ½ orange bell pepper, thinly sliced
- 1 avocado, thinly sliced
- fresh mint
- fresh cilantro
- 1-2 limes, juiced
- kosher salt and freshly cracked black pepper to taste
Instructions
- Put the ingredients for the marinade in a food processor or blender and blend until smooth. Coat the chicken thighs in the marinade and refrigerate for 1-4 hours.
- After marinating, Heat an indoor or outdoor grill to about 400 degrees F (medium high heat). Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes.
- Meanwhile - clean the butter lettuce and separate it into cups.
- Combine the mango, red onion, bell pepper, avocado, mint, cilantro and lime juice in a bowl and toss to combine. Season with salt and pepper.
- Assemble the lettuce cups with a piece of chicken, a few tablespoons of the topping and serve with extra limes if needed.
Nutrition
- Calories: 436 kcal
- Carbohydrate Content: 21 g
- Protein Content: 39 g
- Fat Content: 23 g
- Saturated Fat Content: 4 g
- Trans Fat Content: 0.03 g
- Cholesterol Content: 179 mg
- Sodium Content: 190 mg
- Fiber Content: 8 g
- Sugar Content: 12 g
- Unsaturated Fat Content: 17 g
- Serving Size: 1 serving
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