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Chipotle Chicken Lettuce Wraps
1 1/2 lb Chicken breasts, boneless, skinless
Salt and pepper to taste
1/3 c Robert Rothschild Hot Pepper Raspberry Chiptle Sauce
1/2 c chicken stock
1 T butter
1/2 large Red onion, thinly sliced
salt and pepper to taste
2 carrots, julienned, matchstick size
1/2 c corn
1/2 c black beans, rinsed
Bibb lettuce or whole iceberg lettuce leaves
Preheat oven to 400 degrees F. Season chicken with salt and pepper. Roast chicken in 400 degrees F oven for about 30-35 minutes. Remove from oven and cool slightly. Shred chicken using a fork. Add shredded chicken, Hot Pepper Raspberry Chipotle Sauce and chicken stock to saute pan. Simmer over medium heat for 3-4 minutes. Heat butter in separate saute pan. Add onions to butter, season with salt and pepper and saute until caramelized. Add carrots, corn and black beans and cook another 1-2 minutes. Spoon chicken mixture in center towards on side of lettuce leaf. Fold over sides and roll to wrap chicken mixture up inside.
Recipe provided by Robert Rothschild Farm
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Hattiesburg, MS 39402 |
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