Chipotle Chicken Lettuce Wraps
Total Time
1 hour and 30 minutes
Prep Time
1 hour and 15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(13)
Ingredients
6 servings
- 2 tablespoons olive 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
- 10 boneless skinless chicken thighs cut in half
- 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
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Preparation
Step 1
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.
Step 2
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.
Step 3
Meanwhile - clean the butter lettuce and separate it into cups.
Step 4
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.
Step 5
Assemble the lettuce cups with a piece of chicken, a few tablespoons of the topping and serve with extra limes if needed.
Step 6
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