Chipotle Chicken Lettuce Wraps

Ohhhhhhhhhh. Yeah, this is it.

Are you tired of the same ole boring lettuce wraps? Are you feeling restless and worn out from the mundane routine of lettuce wrap chomping? Are you dreaming of a time and place where nothing matters and you can run footloose and fancy-free in the streets in that new Stevie Nicks circa 1982 costume you just bought at the thrift store down the street?

Because I’m not, heehee ha ha! ha. I was just wondering if you were.

Look, if there was ever a time to perk your ears, hark your face, and heed your head, it is now.

Let’s start with Exhibit A. I’d like to draw your attention to what’s occurring in these next two photos.

Guuuurl, you don’t even KNOW. (except I’m pretty sure you do. I mean it’s cilantro, chipotle peppers and lime juice. and pixie dust.)

Now let us observe Exhibit B.

Booooooy, you don’t even REALIZE. (except I’m guessing that you do. I mean it’s obviously seared and chopped chicken breast. and minced cherub feathers.)

Now, shall we direct our attention to Exhibit C.

Maaaaaaaan, you can’t even COMPREHEND. (except I’m leaning towards the fact that you do. I mean it’s clearly the seared and chopped chicken coated in the pixie dust chipotle sauce, crispy roasted corn {using the broiling method I told you about last week caaaaaaaaaan I get a holla back}, and freshly diced red bell pepper. and tiny flecks of pearls from the gates of heaven.)

I’m not kidding you, these are some of the best chicken lettuce wraps I’ve ever eaten. The limey chipotle sauce has that magical kick in the pants that I crave, even though that came out borderline psychopath. The roasted corn and diced red bell pepper offer just the right amount of crunch to satisfy my teeth, even though that sounds completely creepy. And the fresh scallions just pull it all together so beautifully, it gives me the confidence to run down the street in that new Stevie Nicks circa 1982 costume I just bought.

Oh wait a minute! That wasn’t me. I forgot.

Also, I just got some new editing software, so please be patient with me over the next 67 years as I tightrope walk over a tank of ravenous alligators and butcher the ugh out of these photos. Stupid learning curve.

Yep, these are definitely it.

Chipotle Chicken Lettuce Wraps:

What it took for about 8 lettuce cups:

* 3 Tbs. extra-virgin olive oil, divided
* 1 cup frozen corn
* 1 pound chicken breast
* 2 – 3 chipotle peppers (depending on your love of heat)
* 3 Tbs. adobo sauce (that comes from the jar)
* 1/2 cup freshly chopped cilantro
* 1 lime
* 1/2 red bell pepper, diced
* 3 scallions, thinly sliced
* 1 head butter lettuce, rinsed and leaves separated
* coarse salt and freshly ground pepper

Turn on the broiler. Arrange the corn on a rimmed baking sheet with a Tbs. of oil and a pinch of salt and pepper. Broil the corn for about 5 minutes, or until they start to slightly char and turn crispy. You can toss them a couple of times throughout. Set aside.

Heat the remaining 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.

In a food processor, combine the cilantro, lime juice, chipotle peppers and the adobo sauce. Process until smooth.

Add the chicken back to the pan, along with the chipotle sauce, freshly diced red bell pepper and roasted corn. 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!

Meatless Monday? I’m just kidding, hahahaha! Oh.