CHIPOTLE CHICKEN LETTUCE WRAP
Enjoy a fun new dinner idea with our southwest inspired lettuce wraps. Using white meat chicken, black beans, corn and our sweet and smoky Raspberry Chipotle Sauce.
1 lb. Chicken breasts or thighs, boneless and skinless
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 lettuce leaves
Salt and pepper to taste
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.