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Chipotle Chicken Lettuce Cups
by Joey Firoben
Chicken Lettuce Cups 4 Ways
for 4 servings
2 boneless, skinless chicken breasts
2 teaspoons salt, plus more to taste
2 teaspoons black peppercorn
½ medium white onion, halved
4 cloves garlic, whole
2 bay leaves
6 cups water
1 tablespoon oil
1 cup yellow corn
½ red bell pepper, diced
2 chipotle peppers, minced
3 tablespoons lime juice
4 large leaves romaine lettuce, for serving
¼ cup fresh cilantro
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Estimated values based on one serving size.
Place the chicken breasts, 2 teaspoons of salt, peppercorns, onion, whole garlic cloves, bay leaves, and water in a large pot.
Cover the pot and bring to a simmer over medium heat.
Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
Transfer the chicken to a cutting board and discard the cooking liquid. Using 2 forks, pull the chicken apart until shredded.
In a large nonstick pan, heat the oil over medium-high heat until shimmering.
Add the corn, bell pepper, and a pinch of salt and sauté until the vegetables have softened, about 2 minutes.
Add the chipotle peppers and sauté until fragrant, about 30 seconds.
Add the shredded chicken and mix until everything is well incorporated.
Add the lime juice and mix to incorporate.
Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
Top with a sprinkle of chopped cilantro.