We LOVE lettuce wraps!
Ok, so that is sort of an odd way to start a post, I will admit, but hey, I'm odd sometimes.
Seriously, though, lettuce wraps are one of our favorite meals. It's light, it's fresh, and it's a chance to play with your food...what more could you want? Plus, you can add just about anything to them. Lettuce is a nice way to change things up - to me, it's better than a tortilla because it's got that cold crispiness to it. It just seems to blend well with anything you put in it!
Oh, and let's quickly talk about the chicken... YUM!! Probably could rank it up there as one of my favorites. The Latin spices really brought a nice little OOMPH! to the meal. It could definitely be a stand alone chicken recipe too, but I highly recommend trying it with the lettuce wraps. And the sauce... oh yes, the sauce... you will not like me for this one - you see, long story short, Chris brought home some "set your mouth on fire three times" salsa (and I'm NOT exaggerating) and I mixed that with some low fat mayonnaise and a drop or two of lemon juice and that was it. You can easily do this with Sambal Oelek if you have it (or with Sriracha) - Heck, make up your own little concoction - but you gotta tell me all about it if you do!!
Latin Spiced Chicken Lettuce Wraps
Adapted from Food & Wine
- Serves 2 -
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1 Tablespoon orange juice
1 Tablespoon lime juice
1 Tablespoon olive oil
2 large boneless, skinless chicken breasts
1 jalapeno, seeded and sliced
handful or more of fresh mint leaves
1/2 English cucumber, sliced
1 cups cooked sticky rice or Basmati rice
1 head green leaf lettuce
Mix together the salt, pepper, chili powder, oregano, garlic powder, orange juice, lime juice and olive oil until well combined. Place the chicken in a resealable bag and pour the marinade over it. Seal and place in refrigerator for 4 hours.
Preheat grill to 375 degrees F and oil the grill grates. Remove the chicken from the bag and discard the marinade. Place the chicken over the fire and allow to cook about 8-10 per side or until the chicken reaches an internal temperature of 160-165. Remove from grill and allow to rest at least 5 minutes before slicing or chopping into bite size pieces.
To build the wraps: Top a leaf of green leaf lettuce with a spoonful or more of rice. Top the rice with a couple cucumber, a slice of jalapeno, and some mint. Top with pieces of chicken and drizzle on any kind of sauce. Fold or wrap up like a cigar and enjoy!
One Year Ago: Pecan Lime Chicken
Two Years Ago: Baked Asian Style Pork Chops