Recipe of the Day: Chipotle Chicken Lettuce Cups

Yay tacos! Well at least a version of tacos that eliminate extra calories by excluding the crunchy taco shell and the soft tortilla option. These are super simple to make. I also suggest using fresh corn in place of the frozen corn – I’ve been seeing corn at the market in the past few weeks! I also suggest adding some avocado – cause it’s the best thing ever!

Chipotle Chicken Lettuce Wraps

* 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. of the chicken mixture in each lettuce cup and garnish with scallions!


Susy Sedano is a Content Producer at Digital Wellness, a fitness enthusiast and an avid cook of healthy meals. She prides herself on creating healthy dishes for family and friends, and is always on the hunt for new workouts and recipes! Despite her hectic non-stop work and fitness schedules, she is a “girl’s girl” and a student of life!
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