Chipotle Chicken Lettuce Wraps
These slightly spicy / smoky Chipotle Chicken Lettuce Wraps are equal parts addictive and delicious!!
Servings: 6 people
Ingredients
For the Chicken + Marinade
- 2 tablespoons olive oil
- 2 tablespoons water
- 3-4 chipotle peppers in adobo
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- 10 boneless skinless chicken thighs cut in half
For the Lettuce Wraps:
- 1 head butter lettuce
- 2 mangos, cut into thin strips
- ½ red onion, thinly sliced
- ½ orange bell pepper, thinly sliced
- 2 avocados, 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.
Notes
Boston Bibb, green leaf, or romaine are my favorite for lettuce wraps.
Nutrition
Calories: 436kcal | Carbohydrates: 21g | Protein: 39g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 179mg | Sodium: 190mg | Potassium: 1029mg | Fiber: 8g | Sugar: 12g | Vitamin A: 2114IU | Vitamin C: 49mg | Calcium: 56mg | Iron: 3mg