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Repurposed Chicken Breast Lettuce Cups
with cilantro lime corn

Active: 25 minTotal: 25 min
20130706 cilantro lime corn chicken tacos 4.jpg?ixlib=rails 2.1

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

Ingredients

Servings:
4
Metric
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)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Lettuce - Peel off until you have 8 "wraps"
  2. Garlic - Mince. (Can be done up to 3 days ahead)
  3. Corn - Shuck (remove outer leaves) and run under water. (Can be done up to 5 days ahead)
  4. 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)
  5. Leftover chicken - Chop into small bite-sized pieces.

Make

  1. 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.
  2. 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.
  3. 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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Reviews

This meal has 5 reviews

Didn't have lettuce leaves big enough for wraps, so converted them into a salad. Equally as tasty and less messy to eat! The cilantro lime butter was great on the corn by itself -- the extra chili powder and cheese seemed unnecessary.

By: Sundi
Posted: Nov 20, 2014
Diet: Original

The kiddos really liked this! The corn was delicious with the cilantro lime butter.

By: Katy
Posted: Jul 19, 2014
Diet: Original

used red cabbage leaves and added tomatoes, some arugala and ranch. Very tasty!

By: Marian
Posted: Jan 23, 2014
Diet: Vegetarian

Loved this one. I put the cheese on my chicken instead of my corn.

By: Nikkole
Posted: Sep 19, 2013
Diet: Original

Tasty & kids liked it.

By: Julie
Posted: Aug 04, 2013
Diet: Original