Grilled Chicken And Corn Lettuce Wraps Recipes

GRILLED CHICKEN AND CORN LETTUCE WRAPS

Steps:

• Make the chicken: Place 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.
• Make the corn: 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.
• Let corn cool slightly, and then husk. Cut kernels from cobs, chop scallions, and combine with oil, salt, and pepper in a medium bowl.
• Remove chicken from marinade, and season with the salt and pepper. Grill, turning once, until cooked through, about 3 minutes per side.
• Make the lime yogurt: Stir together yogurt and lime juice in a small bowl. Season with pepper.
• Assemble wraps: Divide chicken, corn, yogurt, and avocado among lettuce leaves. Serve immediately with lime wedges and cilantro sprigs.

GRILLED CHICKEN LETTUCE WRAPS

Steps:

• 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.
• 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.