What’s for lunch? A little heat, a touch of sweet…
Need a quick, healthy lunch or dinner idea? Lettuce help you prepare these cool, crisp wraps. (See what we did there.)
This week we’re featuring Robert Rothschild Farm Hot Pepper Raspberry Chipotle Sauce and The Better Chip’s Jalapeño Whole Grain Chips. Enjoy!
Chipotle Chicken Lettuce Wraps
1/2 cup Robert Rothschild Farm Hot Pepper Raspberry Chipotle Sauce
1 lb. Chicken breasts or thighs, boneless and skinless
Salt and pepper to taste
1 Tbsp. Olive Oil
1/2 large Red onion, thinly sliced
1 Carrot, cut julienne style (matchsticks)
1/2 cup Frozen corn
1/2 cup Black beans, rinsed
Whole iceberg lettuce leaves
Sweet, sun-ripened raspberries are blended with smoky, spicy chipotle peppers. Pour over meatballs for a quick appetizer or use this sweet and spicy sauce to baste ribs.
Season chicken with salt and pepper. Sauté in a non-stick skillet until cooked through. Remove from pan and let rest 5 minutes. Heat oil in the same pan over medium heat. Sauté onions and carrots until soft, 7-8 minutes. Stir in corn and black beans and season with salt and pepper to taste. Set mixture aside in a large bowl. Cut or shred chicken into bite size pieces. Add to the vegetable mixture and stir in the Hot Pepper Raspberry Chipotle Sauce to combine. Spoon some of the chicken mixture into the center of a large lettuce leaf. Fold one side over and roll to wrap mixture inside.
Serve your wrap with a side of Jalapeño Whole Grain Chips from The Better Chip. These vegan chips are Non-GMO Project verified and are certified gluten free.
Jalapeño Whole Grain Chips from The Better Chip are Non-GMO Project verified and are certified gluten free.
Visit The Wine Cellar at Chapters for this luscious sauce and perfect chip. And don’t forget to grab your free recipe card while you’re shopping.