6/26/2012

Grilled Chicken Lettuce Wraps Recipe

Photo: Grilled Chicken Lettuce Wraps Recipe

The Grilled Recipes kitchen invites you to try Grilled Chicken Lettuce Wraps Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled Chicken Lettuce Wraps. 

Total Time: 37 min
Prep 20 min
Cook 17 min

Yield: 4 servings
Level: Easy

Ingredients

4 (8-ounce) boneless, skinless chicken breasts
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup mango-peach jam (recommended: Stonewall Kitchens)
2 tablespoons soy sauce
1 teaspoon lime juice
1 teaspoon peeled, grated ginger
1/2 small jalapeno, seeded, ribs removed, and minced
12 ounces Boston or Bibb lettuce, leaves separated
3 green onions, thinly sliced on the bias
Neely's Smoky Corn Salsa, recipe follows

Directions

Preheat a grill to medium-high heat.

Brush the chicken breasts with olive oil, and season with salt and pepper. Place the chicken on the grill and cook for 4 to 5 minutes, until golden and brown. Flip the chicken and continue cooking for 3 to 4 minutes on the other side.

While the chicken is cooking, add the mango peach jam, soy sauce, lime juice, ginger, and jalapeno in a saucepan. Place the saucepan directly on the grill grates and let the glaze simmer 3 minutes so the flavors can marry together.

Brush the glaze on the chicken breasts during their last minute of cooking. Remove the chicken to a cutting board when done and brush again with glaze.

Shred the chicken with a fork, or dice with a knife.

Place the chicken in lettuce cups together on a platter. Sprinkle with green onions. Serve with Smoky Corn Salsa.

SERVES: 4 (with salsa); Calories: 518; Total Fat: 10 grams; Saturated Fat: 2 grams; Protein: 58 grams; Total carbohydrates: 51 grams; Sugar: 31 grams Fiber: 5 grams; Cholesterol: 132 milligrams; Sodium: 1,068 milligrams
 

Neely's Smoky Corn Salsa:

4 ears corn, husked
2 teaspoons canola oil
Kosher salt and freshly ground black pepper
2 plum tomatoes, seeded and diced
1 small red onion, diced
1/4 cup chopped fresh cilantro leaves
1/2 jalapeno pepper, seeded and diced
1 large garlic clove, peeled and very finely chopped, optional
Juice of 1 lime

Preheat a grill to medium heat.

Rub the corn with canola oil, and season with salt and pepper. Grill or broil the corn ears for 7 minutes or until the ears are lightly browned. Remove corn from the grill and cool.

With your knife, slice the corn kernels from the cob and add to a bowl.

Add the tomatoes, onion, cilantro, jalapeno pepper, garlic, and lime juice and toss well. Season the salsa with salt and pepper, to taste.

Recipe courtesy The Neelys
Show: Down Home With the Neelys Episode: Lighten Up
 

More Grilled Recipes:         

Grilled Chicken with Garlic-Herb Dressing and Grilled Lemon 
Chicken with tomato pilaf 
Grilled chilli-lime chicken  
Marinated Chicken Thighs 

Grilled Chicken and Eggplant Stacks with Fire-Roasted Tomato Sauce 

Lemon-Garlic-Herb Chicken with Grilled Prosciutto Wrapped Asparagus and Pesto 3 Bean Salad  
 

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