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Chipotle Chicken Lettuce Wrap


$ 7.99


1 lb.                 Chicken breasts or thighs, boneless and skinless
                        Salt and pepper to taste
1/2 cup            Robert Rothschild Farm Raspberry Chipotle Sauce
1 Tbsp.            Olive oil
1/2 large          Red onion, thinly sliced
1                      Carrot, cut julienne style (matchstick)
1/2 cup            Corn, frozen
1/2 cup            Black beans, rinsed
                        Whole iceberg or bibb lettuce leaves



Season chicken with salt and pepper. Sauté in a non-stick skillet until cooked through. Remove from pan and let rest 5 minutes. Heat oil in the same pan over medium heat. Sauté onions and carrots until soft, 7 - 8 minutes. Stir in corn and black beans and season with salt and pepper to taste. Set mixture aside in a large bowl. Cut or shred chicken into bite size pieces. Add to the vegetable mixture and stir in the Raspberry Chipotle Sauce to combine. Spoon some of the chicken mixture in the center of a large lettuce leaf. Fold over one side and roll to wrap chicken mixture inside.

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