Grilled Chicken and Corn Lettuce Wraps |
|
 |
Prep Time: 1 Minutes Cook Time: 18 Minutes |
Ready In: 19 Minutes Servings: 3 |
|
Adapted from Martha Stewart May 2008 issue Ingredients:
1 lb boneless skinless chicken breast, cut lengthwise into 1-inch wide strips |
1/3 cup fresh lime juice, plus lime wedges for serving (from about 4 limes) |
1 jalapeno chile, chopped |
4 garlic cloves, chopped |
3 tablespoons coarsely chopped fresh parsley, 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. Place the chicken in a large bowl. Add lime juice, jalapeno, garlic, parsley (you can use cilantro, my family does not like cilantro), and oil. Turn to coat. Refrigerate for an hour.
2. Preheat the grill to medium-high. Soak the corn in cold water for 15 minutes (to make it sweeter and juicier add some sugar to the water), and drain. Grill the corn and scallions, turning both occasionally. Cook scallion for about 5 minutes (until tender) and corn for about 10-13 minutes, watching not to burn the husks. Once the corn is cool enough to handle remove the husks and cut the kernels off the cob. Chop the scallions and combine both with oil, salt and pepper.
3. Remove chicken from marinade and season with salt and pepper. Grill until cooked, about 3-4 minutes on each side.
4. While the chicken is cooking, stir together the yogurt and lime juice. Add pepper to taste.
5. You can either place all the ingredients, including the avocado on the lettuce leaves and serve with the lime wedges and parsley sprigs, but why no create a taco bar and let everyone prepare their own wraps.
|
|