Chipotle Chicken Lettuce Wraps
These slightly spicy/smoky Chipotle Chicken Lettuce Wraps are equal parts addictive and delicious! Great for a quick summer meal.
2 tablespoons olive oil
2 tablespoons water
3-4 chipotle peppers in adobo (can use less if you don’t like it too spicy)
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
6 chicken breasts
2 head butter lettuce
2 mangos, cut into thin strips
½ red onion, thinly sliced
½ bell pepper, thinly sliced
2 avocados, thinly sliced
1-2 limes, juiced
Kosher salt and freshly cracked black pepper to taste
For the Chicken
For the Lettuce Wraps
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.