Best Spicy Chipotle Lettuce Wraps Recipes

33 Best Lettuce Wraps Recipe Collection image

Provided by insanelygood

Number Of Ingredients 33

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Steps:

Nutrition Facts :

Chipotle Chicken Lettuce Cups Recipe by Tasty image

Provided by Joey Firoben

Categories Appetizers

Yield 4 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts
2 teaspoons salt, plus more to taste
2 teaspoons black peppercorn
½ medium white onion, halved
4 cloves garlic, whole
2 bay leaves
6 cups water
1 tablespoon oil
1 cup yellow corn
½ red bell pepper, diced
2 chipotle peppers, minced
3 tablespoons lime juice
4 large leaves romaine lettuce, for serving
¼ cup fresh cilantro, chopped

Steps:

Place the chicken breasts, 2 teaspoons of salt, peppercorns, onion, whole garlic cloves, bay leaves, and water in a large pot.
Cover the pot and bring to a simmer over medium heat.
Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
Transfer the chicken to a cutting board and discard the cooking liquid. Using 2 forks, pull the chicken apart until shredded.
In a large nonstick pan, heat the oil over medium-high heat until shimmering.
Add the corn, bell pepper, and a pinch of salt and sauté until the vegetables have softened, about 2 minutes.
Add the chipotle peppers and sauté until fragrant, about 30 seconds.
Add the shredded chicken and mix until everything is well incorporated.
Add the lime juice and mix to incorporate.
Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
Top with a sprinkle of chopped cilantro.
Enjoy!

Nutrition Facts : Calories 231 calories, Carbohydrate 16 grams, Fat 7 grams, Fiber 2 grams, Protein 25 grams, Sugar 5 grams

Chipotle Chicken Lettuce Wraps (Paleo) image

Provided by heatherhopecs

Time 40m

Yield 8 wraps, 8 serving(s)

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil, divided
1 lb chicken breast (boneless and skinless)
2 -3 chipotle peppers (depending on your love of heat)
3 tablespoons adobo sauce (the chipotles come packed in it)
1/2 cup freshly chopped cilantro
1 lime
1 red bell pepper, diced (or yellow or orange)
3 scallions, thinly sliced
1 avocado, diced
1 head butter or 1 head iceberg lettuce, rinsed and leaves separated
coarse salt & freshly ground black pepper

Steps:

Heat the 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.
Transfer bell peppers to pan and cook until they just begin to soften, about 3 minutes Remove from pan.
In a food processor, combine the cilantro, lime juice, chipotle peppers and the adobo sauce. Process until smooth.
Add the chicken back and peppers to the pan, along with the chipotle sauce. 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 and avocado!