Grilled Chicken and Corn Lettuce Wraps |
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Prep Time: 36000 Minutes Cook Time: 0 Minutes |
Ready In: 36000 Minutes Servings: 4 |
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Another great from Martha Stewart - Loved this one!! Ingredients:
1 lb boneless skinless chicken breast, cut lengthwise into 1-inch strips |
1/3 cup fresh lime juice, plus lime lime wedges for serving |
1 jalapeno chile, chopped |
4 garlic cloves, chopped |
3 tablespoons fresh cilantro, coarsely chopped, plus sprigs for garnish |
2 teaspoons extra virgin olive oil |
1 teaspoon coarse salt |
3/4 teaspoon fresh ground pepper |
2 ears corn, husks intact |
1 bunch scallion, trimmed |
1 teaspoon extra virgin olive oil |
1/4 teaspoon coarse salt |
1/4 teaspoon fresh ground pepper |
1/2 cup plain nonfat greek yogurt |
1 tablespoon fresh lime juice |
fresh ground pepper |
1 avocado, cut into 1/4 inch thick slices |
8 large leaves iceberg lettuce |
Directions:
1. MAKE THE CHICKEN:.
2. Place the chicken in a large bowl. Add lime juice, jalapeno, garlic, cilantro and oil and turn chicken to coat. Cover and refrigerate, turning occasionally, for 1 hour.
3. MAKE THE CORN:.
4. Preheat grill to medium-high. Soak corn in cold water for 15 minutes, and drain. Grill corn and scallions, turning both occasionally. Cook scallions until tender, about 5 minutes. Cook corn until husks are brown but not black and kernels are cooked through, about 12 minutes.
5. Let corn cool slightly, and then husk. Cut kernels from cobs, chop scallions, and combine with oil, salt and pepper in a medium bowl.
6. Remove chicken for marinade, and season with salt and pepper. Grill, turning once, until cooked through about 3 minutes per side.
7. MAKE THE LIME YOGURT:.
8. Stir together yogurt and lime juice in a small bowl. Season with pepper.
9. ASSEMBLE WRAPS:.
10. Divide chicken, corn, yogurt, and avocodo among lettuce leaves. Serve immediately with lime wedges and cilantro.
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