chipotle chicken lettuce wraps


olive oil

one pound thin boneless skinless chicken breasts

salt and pepper

12 oz can of chipotle peppers in adobo sauce

1/2 cup cilantro

juice of one lime

1/2 bell pepper, diced

2 spring onions, thinly sliced

hearts of romaine lettuce




Season chicken breasts with salt and pepper on both sides, then fry in olive oil five minutes per side.  Allow to cool, then shred.  In a blender, combine chipotle peppers, cilantro and lime juice.  (Note:  if you want to cut a little bit of the spice, remove a few of the chipotle peppers from the can.) Return shredded chicken to pan and add bell pepper, spring onions and chipotle mixture.  Cook on low for four minutes.  Spoon into lettuce wraps and garnish with avocado.



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