Chipotle Chicken Lettuce Cups
Chipotle Chicken Lettuce Cups are perfect when time is short or don’t want to spend much time in the kitchen. Ground chicken, chipotle peppers in adobo sauce, and pantry spices is all you need. Serve in lettuce leaves with a squeeze of lime, queso fresco, red onion, or other favorite toppings. If you have time, try adding the Cilantro Crema at the bottom of the recipe.
Chipotle Chicken lettuce cups
Gluten-free, Dairy-free
Makes 3 to 5 servings
Total Time: 20 minutes
active Time: 10 minutes
The leftover chicken mixture is perfect the next day for wraps, burrito bowls, tacos, salad and more! Substite ground turkey or lean ground beef for the turkey if desired.
IngredientS
1 Tbsp avocado oil
1 lb lean ground chicken
2 chipotle peppers in adobo, chopped
1 Tbsp adobo sauce
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cumin
½ tsp ground coriander
1 tsp smoked paprika
¾ tsp kosher salt
½ cup water
1 head butter lettuce
Optional toppings: fresh cilantro, queso fresco, sliced red onions, lime wedges, avocado
Method
Separate and wash lettuce leaves. Let dry on a clean towel.
In a large skillet, heat oil over medium-high heat. Add ground chicken and cook 5 minutes or until done, stirring to crumble while cooking. Drain excess liquid from pan.
Add chipotle peppers, adobo sauce, onion powder, garlic powder, cumin, coriander paprika, salt, and water, stirring to combine over low heat. Let cook 1 to 2 minutes or until sauce thickens slightly.
Spoon 1/3 cup filling into each lettuce leaf. Add toppings of choice and drizzle with Cilantro Crema (below) if desired. Serve immediately.
Cilantro Crema
Combine 2 Tbsp olive or avocado oil, ½ cup plain Greek yogurt, juice of 1 lime (about 3 Tbsp), 1/3 to ½ cup cilantro leaves, 1 chopped jalapeno (optional), and ½ tsp salt in the bowl of a food processor. Cover and process 15 seconds or until smooth. Serve immediately or refrigerate until needed.