Presented by Chef Monica http://www.mchefsmith.com
1.2 tbsp extra virgin olive oil
2.1 lb. boneless skinless chicken breast tenderloin
3.½ small red onion, julienned
4.Salt and freshly ground pepper to season
5.½ Tbsp of Oregano
6.1 tsp of Paprika
7.1 Fresh Whole Kernel Corn off the cob
8.½ tsp Fresh garlic minced
9.3 chipotle peppers
10.4 tbsp adobo sauce
11.2 Tbsp of honey (optional) for added sweetness
12.1/3 cup cilantro, chopped
13.Juice of 1 lime
14.1/2 red bell pepper, diced
15.2 scallions, thinly sliced
16.1 head lettuce, rinsed
1.Season the chicken with salt, pepper, paprika and oregano on both sides. Heat the olive oil in a large pan over medium heat. Cook for 5-6 minutes per side, add fresh garlic, fresh corn kernels, red onions and red bell peppers.
2.Sear chicken until cooked through. Set aside and rest for 5 minutes, then shred.
3.In a food processor smoothly blend together the fresh chipotle peppers, adobo, cilantro, and lime juice.
4.Add the bell pepper, adobo mixture, and chicken to the sauté pan on low heat. Stir well to combine and cook for 3-4 minutes.
5.Add the scallions to the pan.
6.Spoon the mixture into lettuce wraps and serve add fresh squeeze lime juice.
Chicken breast is an easy protein to cook and takes minimal time
Reduce the amount of spice by cutting back on adobe sauce and remove the seeds from the chipotle peppers
Lots of colorful ingredients
The lettuce wraps as a cooling agent
Use fresh corn kernels for added texture and hint of sweetness
Fresh green onions lift the flavor of the dish
Fresh lime juice brightens and brings out all of the flavors