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Repurposed Chicken Breast Lettuce Cups
with cilantro lime corn

Name: Repurposed Chicken Breast Lettuce Cups
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8 leaves Lettuce ((e.g., green, iceberg, even cabbage will work)); 4 cloves Garlic, minced; 2 breasts Leftover grilled chicken breasts; 1 Tbsp Cooking oil; 1 tsp Coriander; 1/2 tsp Paprika; 1/4 tsp Chili powder ((like ancho)); 1/4 tsp Cumin; a few sprigs Cilantro; 1 Avocado, sliced; for serving Cotija or feta cheese; 1/2 Lime, wedges; 4 ears Corn, shucked; 1 to 2 sprigs Cilantro, minced; 4 Tbsp Butter; 2 tsp Lime juice; 1/4 tsp Salt; for serving Chili powder; for serving (~1 oz) Cotija or feta cheese

Active: 25 min Total: 25 min

Original

Lettuce makes for a great low-carb wrap or taco. Not only is this dish healthy, but we make it super fast by using leftover chicken breasts cooked up with classic Tex Mex spices. For the corn, you're not going to ever want to eat corn without cilantro lime butter again! FYI: Cotija is a type of Mexican cheese. If you can't find it, use feta.

Dependency

Basil Pesto Chicken Breast

Proteins

Chicken, non-ground

Cuisines

American - TexMex

Ingredients

Metric

Servings:

Repurposed Chicken Breast Lettuce Cups:

Lettuce - 8 leaves ((e.g., green, iceberg, even cabbage will work))
Garlic - 4 cloves , minced
Leftover grilled chicken breasts - 2 breasts
Cooking oil - 1 Tbsp
Coriander - 1 tsp
Paprika - 1/2 tsp
Chili powder - 1/4 tsp ((like ancho))
Cumin - 1/4 tsp
Cilantro - a few sprigs
Avocado - 1 , sliced
Cotija or feta cheese - for serving
Lime - 1/2 , wedges

Corn with Cilantro Lime Butter:

Corn - 4 ears , shucked
Cilantro - 1 to 2 sprigs , minced
Butter - 4 Tbsp
Lime juice - 2 tsp
Salt - 1/4 tsp
Chili powder - for serving
Cotija or feta cheese - for serving (~1 oz)

Prep

Lettuce - Peel off until you have 8 "wraps"
Garlic - Mince. (Can be done up to 3 days ahead)
Corn - Shuck (remove outer leaves) and run under water. (Can be done up to 5 days ahead)
Make butter for corn - Chop cilantro and then mash with room temperature butter, lime juice, and salt using a knife. (Can be done up to 5 days ahead)
Leftover chicken - Chop into small bite-sized pieces.

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Make

Take butter out of fridge and let rest at room temperature. Bring a large pot of water to boil. Add corn, cover, and bring back to a boil (~3 to 4 minutes). Drain and set aside.
Heat a skillet over medium heat. Add in cooking oil and then garlic to heated oil. Once you can smell the garlic, add in leftover chicken with paprika, coriander, cumin, and chili powder. Saute until heated through, ~5 minutes. Season to taste with salt and pepper.
Spread your lime cilantro butter on hot corn and sprinkle with chili powder and cheese. Slice avocado and let everyone assemble their own lettuce wraps and top with cilantro, avocado, and cheese. Enjoy with lime wedges.

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