Presented by Chef Monica
2 tbsp extra virgin olive oil
1 lb. boneless skinless chicken breast tenderloin
½ small red onion, julienned
Salt and freshly ground pepper to season
½ Tbsp of Oregano
1 tsp of Paprika
1 Fresh Whole Kernel Corn off the cob
½ tsp Fresh garlic minced
3 chipotle peppers
4 tbsp adobo sauce
2 Tbsp of honey (optional) for added sweetness
1/3 cup cilantro, chopped
Juice of 1 lime
1/2 red bell pepper, diced
2 scallions, thinly sliced
1 head lettuce, rinsed
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.
Sear chicken until cooked through. Set aside and rest for 5 minutes, then shred.
In a food processor smoothly blend together the fresh chipotle peppers, adobo, cilantro, and lime juice.
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.
Add the scallions to the pan.
Spoon the mixture into lettuce wraps and serve add fresh squeeze lime juice.