Chipotle chicken lettuce wraps.

I made chipotle chicken lettuce wraps for dinner tonight.  They were surprisingly quick and easy to make.  Partially because I made the chicken ahead of time, partially because they are just quick and easy to make.  They were delicious.  Kristian even loved them.  The recipe calls for 2-3 chipotle peppers and I just added once as I was planning on making the kids eat it.  It was still pretty spicy with just the one, so I ended up making something else for them, which was a good thing cause Kristian and I polished off all of it by ourselves and could have eaten more if there had been more.  It was super good.  Other than the pepper count, I didn't modify the recipe at all.  I forgot to add the green onions at the end even though I cut them up and set them out.  Oh well, it was amazing without them. 

This recipe comes highly recommended and it can be found on my healthy habits pinterest board.


Chipotle Chicken Lettuce Wraps:
What it took for about 8 lettuce cups:
* 3 Tbs. extra-virgin olive oil, divided
* 1 cup frozen corn
* 1 pound chicken breast
* 2 – 3 chipotle peppers (depending on your love of heat)
* 3 Tbs. adobo sauce (that comes from the jar)
* 1/2 cup freshly chopped cilantro
* 1 lime
* 1/2 red bell pepper, diced
* 3 scallions, thinly sliced
* 1 head butter lettuce, rinsed and leaves separated
* coarse salt and freshly ground pepper
Turn on the broiler. Arrange the corn on a rimmed baking sheet with a Tbs. of oil and a pinch of salt and pepper. Broil the corn for about 5 minutes, or until they start to slightly char and turn crispy. You can toss them a couple of times throughout. Set aside.
Heat the remaining 2 Tbs. oil in a large sauté pan over medium-high. Season the chicken with salt and pepper and sear for 6 minutes on each side until cooked through and browned all over. Move to a cutting board and let sit for 5 minutes. Then dice the chicken.
In a food processor, combine the cilantro, lime juice, chipotle peppers and the adobo sauce. Process until smooth.
Add the chicken back to the pan, along with the chipotle sauce, freshly diced red bell pepper and roasted corn. Toss until combined.
Serve a couple of Tbs. (or more if you’re a freak like me) of the chicken mixture in each lettuce cup and garnish with scallions!