Chipotle Chicken Salad Lettuce Wraps Recipe
I love this recipe because it’s packed with bold, smoky flavors from the chipotle and smoked paprika, perfectly balanced by the fresh lime and honey dressing. Plus, serving it in butter lettuce leaves makes it feel like a vibrant, healthy taco night without any carb guilt!
Creating light and flavorful dishes is my passion, and that makes these Chipotle Chicken Salad Lettuce Wraps a true standout for me. \n\nToss together tender, spiced chicken (I use a combo of cumin and smoked paprika) with the fresh tastes of corn and red bell pepper, and you’ve got a delicious balance of flavors and textures.
\n\nServe this salad in any number of ways—over a bed of greens, in a wrap, or on its own—but the butter lettuce makes it a truly lovely, light experience. \n\nI think adding creamy avocado and finishing with a sprinkle of queso fresco takes the dish to the next level.
Ingredients
Chicken breast: Abundant in protein; a versatile and nutritious meat with low fats.
Olive oil is rich in fats that are good for your health.
It also contributes a lot of moisture to recipes.
Black beans: Rich in protein and fiber; enhances cardiovascular well-being.
Kernels of corn: Supplies sweet and crunchy goodness; excellent source of carbs.
Capsicum: Full of vitamin A; injects vivid zest.
Cilantro is bright and fresh; it has wonderful detoxifying properties.
Juice from limes: Provides zesty tartness; full of vitamin C.
Lettuce (butter): Low-calorie wrap alternative; very watery.
Ingredient Quantities
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chili powder
- Salt and pepper, to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, fresh or thawed if frozen
- 1 red bell pepper, diced
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon honey
- Butter lettuce leaves, for serving
- Avocado slices, for garnish (optional)
- Crumbled queso fresco, for garnish (optional)
Instructions
1. Spice up the chicken breasts with cumin, smoked paprika, chipotle chili powder, salt, and pepper.
2. In a skillet, over medium heat, 1 tablespoon of olive oil and chicken breasts, cooked completely, as in totally and thoroughly done. This means each side must have been given enough time that you’re using a timer (6 to 8 minutes per side) to achieve patience, and that you’re also being sensible and checking doneness with a meat thermometer (165°F is the magic number for chicken).
3. Take out the chicken from the skillet and allow it to rest for a couple of minutes. After that, cut it into pieces that are roughly the same size as a bite.
4. In a big mixing bowl, combine the black beans, corn kernels, red bell pepper (diced), green onions (sliced), and cilantro (chopped).
5. In a tiny basin, combine mayonnaise, lime juice, honey, and the last tablespoon of olive oil. Whisk these ingredients together to dress your dish.
6. Place the diced chicken in the large mixing bowl with the vegetables and beans.
7. Over the chicken and vegetables, pour the dressing. Toss well till combined.
8. Add more salt and pepper to the mixture until it tastes just right.
9. To gather, use a spoon to fill individual leaves of butter lettuce with the mixture of chipotle chicken and salad.
10. If desired, garnish with crumbled queso fresco and avocado slices. Serve immediately.
Equipment Needed
1. Skillet
2. Measuring spoons
3. Meat thermometer
4. Timer or clock
5. Cutting board
6. Knife
7. Large mixing bowl
8. Small bowl
9. Whisk
10. Spoon
FAQ
- Can I use rotisserie chicken instead of cooking chicken breasts?Absolutely, using shredded rotisserie chicken is a time-saving option for substitution. Just blend it with the spices and the rest of the components.
- Is there a way to make this recipe vegetarian?Certainly! Just skip the chicken and add more black beans and an assortment of vibrant vegetables, such as cubed tomatoes or julienned carrots.
- Can I prepare this recipe in advance?Absolutely, you have the option to create the chicken salad blend a day in advance, keeping it chilled in the refrigerator. Make the lettuce wraps immediately before serving.
- What if I don’t have chipotle chili powder?It can be substituted with ordinary chili powder for a less intense flavor or mixed with a touch of cayenne to ramp up the spice.
- Is there a dairy-free option for this recipe?To create a version free from dairy, just bypass the queso fresco and make sure the mayonnaise you are using is free from dairy.
- What type of lettuce is best for wraps?Ideal due to its large, flexible leaves, butter lettuce is a perfect choice; however, for a crunchier texture, you can also use romaine or iceberg.
- How spicy is this recipe?The heat primarily derives from the chipotle chili powder, so feel free to adjust the amount according to your taste, or leave it out entirely for a milder version.
Substitutions and Variations
Chicken breasts:
Replace with boneless and skinless chicken thighs for a juicier option.
Olive oil:
Use avocado oil; it has a similar profile of healthy fats.
Chipotle chili powder:
Use chili powder and a small amount of cayenne pepper for spiciness.
Mayonnaise:
Superb Greek yogurt is a lighter, tangier substitute.
Butter lettuce leaves:
For a crunchier wrap, utilize large romaine lettuce leaves.
Pro Tips
1. Marinate for Extra Flavor: For an enhanced flavor, consider marinating the chicken with the spices (cumin, smoked paprika, chipotle chili powder, salt, and pepper) and 1 tablespoon of olive oil for at least 30 minutes to 1 hour before cooking. This helps the spices penetrate the meat more deeply.
2. Crisp the Corn: For an added layer of flavor, try roasting or sautéing the corn kernels with a little olive oil and a pinch of salt before adding them to the salad. This will give them a slightly charred and smoky taste that complements the spices in the chicken.
3. Use Fresh Lime Juice: Always use fresh lime juice in the dressing for the best and brightest flavor. It makes a significant difference compared to bottled lime juice.
4. Finely Dice the Vegetables: Ensure the red bell pepper and green onions are finely diced. Smaller pieces will distribute more evenly throughout the dish, ensuring that each bite is full of flavor.
5. Rest the Chicken: Allow the chicken to rest for at least 5 minutes after cooking before slicing. This helps retain the juices within the meat, keeping the chicken moist and tender when mixed with the other ingredients.
Chipotle Chicken Salad Lettuce Wraps Recipe
My favorite Chipotle Chicken Salad Lettuce Wraps Recipe
Equipment Needed:
1. Skillet
2. Measuring spoons
3. Meat thermometer
4. Timer or clock
5. Cutting board
6. Knife
7. Large mixing bowl
8. Small bowl
9. Whisk
10. Spoon
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chili powder
- Salt and pepper, to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, fresh or thawed if frozen
- 1 red bell pepper, diced
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon honey
- Butter lettuce leaves, for serving
- Avocado slices, for garnish (optional)
- Crumbled queso fresco, for garnish (optional)
Instructions:
1. Spice up the chicken breasts with cumin, smoked paprika, chipotle chili powder, salt, and pepper.
2. In a skillet, over medium heat, 1 tablespoon of olive oil and chicken breasts, cooked completely, as in totally and thoroughly done. This means each side must have been given enough time that you’re using a timer (6 to 8 minutes per side) to achieve patience, and that you’re also being sensible and checking doneness with a meat thermometer (165°F is the magic number for chicken).
3. Take out the chicken from the skillet and allow it to rest for a couple of minutes. After that, cut it into pieces that are roughly the same size as a bite.
4. In a big mixing bowl, combine the black beans, corn kernels, red bell pepper (diced), green onions (sliced), and cilantro (chopped).
5. In a tiny basin, combine mayonnaise, lime juice, honey, and the last tablespoon of olive oil. Whisk these ingredients together to dress your dish.
6. Place the diced chicken in the large mixing bowl with the vegetables and beans.
7. Over the chicken and vegetables, pour the dressing. Toss well till combined.
8. Add more salt and pepper to the mixture until it tastes just right.
9. To gather, use a spoon to fill individual leaves of butter lettuce with the mixture of chipotle chicken and salad.
10. If desired, garnish with crumbled queso fresco and avocado slices. Serve immediately.
