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One Minute Kitchen

Jan D'Atri > Jan’s Recipes > Recipe > One Minute Kitchen > Chicken Salsa Lettuce Wraps

Chicken Salsa Lettuce Wraps

August 5, 2020 by Jan D'Atri

Print Recipe
Chicken Salsa Lettuce Wraps
Southwest Chicken Salsa Lettuce Wraps
Votes: 1
Rating: 4
You:
Rate this recipe!
Servings
Ingredients
  • 1 1/2 pounds chicken thighs, skinless and boneless
  • 1 head Boston or Bib lettuce, rinsed and leaves separated
For the Marinade:
  • 2 tablespoons olive oil
  • 2 tablespoons fresh-squeezed lime juice (about one large lime)
  • 1 large clove garlic, minced
  • 1 1/2` teaspoons ground cumin
  • 1/2 teaspoon ground chili powder
  • 1 teaspoon salt
For the Salsa:
  • 1 Jalapeño pepper, chopped
  • 1 large tomato, diced (or 12 cherry tomatoes, quartered)
  • 2 tablespoons chopped red onion
  • 1 large mango, diced
  • 1/2 cup chopped cilantro
  • juice from 1 lime
  • 1/4 teaspoon salt, or more to taste
Servings
Ingredients
  • 1 1/2 pounds chicken thighs, skinless and boneless
  • 1 head Boston or Bib lettuce, rinsed and leaves separated
For the Marinade:
  • 2 tablespoons olive oil
  • 2 tablespoons fresh-squeezed lime juice (about one large lime)
  • 1 large clove garlic, minced
  • 1 1/2` teaspoons ground cumin
  • 1/2 teaspoon ground chili powder
  • 1 teaspoon salt
For the Salsa:
  • 1 Jalapeño pepper, chopped
  • 1 large tomato, diced (or 12 cherry tomatoes, quartered)
  • 2 tablespoons chopped red onion
  • 1 large mango, diced
  • 1/2 cup chopped cilantro
  • juice from 1 lime
  • 1/4 teaspoon salt, or more to taste
Southwest Chicken Salsa Lettuce Wraps
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Wash and pat the chicken thighs dry. Place in a shallow glass baking dish. In a bowl, add oil, lime juice, garlic, cumin, chili powder and salt, whisking to combine. Pour over chicken thighs and let marinate for 1 hour in the refrigerator. Make the salsa. In a bowl combine the jalapeno, tomato, red onion, mango, cilantro, lime juice and salt. Mix gently and refrigerate until ready to serve. Heat a large skillet on medium heat. Add a drizzle of olive oil and sear the chicken thighs on both sides until golden, charred, and cooked through, an internal temperature is 165 degrees. Transfer cooked chicken thighs to a cutting board to cool. Slice the chicken into strips. Assemble the wraps. Clean and separate the lettuce leaves. Place them on a platter. Spoon salsa over the top. Add sliced chicken and top with a little more salsa. Serve immediately.
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Filed Under: One Minute Kitchen

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