Description
These Chipotle Chicken Lettuce Cups offer a smoky chipotle chicken flavor that’s perfect for an easy dinner or weeknight family dinner. Fresh and satisfying, this lettuce wrap dinner is full of bold tastes and quick to prepare.
Ingredients
Scale
- 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
- 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
- Blend the olive oil, water, chipotle peppers, garlic powder, cumin, oregano, and black pepper in a food processor until completely smooth.
- Coat the chicken thighs in the marinade and chill them in the refrigerator for at least 1 hour or up to 4 hours.
- Preheat a grill to about 400 degrees F for medium-high heat and grill the marinated chicken for 5 to 6 minutes on each side until fully cooked.
- Let the grilled chicken rest for 10 minutes before slicing.
- While the chicken rests, rinse and separate the butter lettuce into individual cups.
- Mix the mango strips, red onion, bell pepper, avocado, mint, cilantro, and lime juice in a bowl, then season with salt and pepper.
- Assemble by placing a piece of grilled chicken in each lettuce cup and topping it with the prepared fruit and vegetable mix. Serve with extra lime wedges if desired.
Notes
- Boston Bibb, green leaf, or romaine are my favorite for lettuce wraps
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Southwestern
Nutrition
- Calories: 436kcal
- Sugar: 12g
- Sodium: 190mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 4g + 13g
- Trans Fat: 0.03g
- Carbohydrates: 21g
- Fiber: 8g
- Protein: 39g
- Cholesterol: 179mg