Layering two lettuce cups provides extra crunch and prevents the cups from breaking; the filling can be served as a salad if you prefer less mess. For added crispness, soak romaine leaves in icy cold water before using.
Ingredients
0.5 fl oz Chipotle Ranch Dressing
1 oz Roasted and Salted Peanuts
1.5 oz BBQ Sauce
1 whole Roma Tomato
1 whole Jalapeño Pepper
1 tsp Seasoned Salt Blend
1 whole Romaine Heart
2 whole Green Onions
5 oz Corn Kernels
10 oz Diced Chicken Thighs
0 Olive Oil
0 Salt
2 tbsp Water
Tools
Large Non-Stick Pan
Mixing Bowl
Cutting Board
Knife
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Home Chef
Chipotle BBQ Chicken Lettuce Wraps
With Peanuts and Jalapeño
⏱️ 35 min🍽️ 2 servings
Cooking Tips
Layering two lettuce cups provides extra crunch and prevents the cups from breaking; the filling can be served as a salad if you prefer less mess. For added crispness, soak romaine leaves in icy cold water before using.
Ingredients
0.5 fl oz Chipotle Ranch Dressing
1 oz Roasted and Salted Peanuts
1.5 oz BBQ Sauce
1 whole Roma Tomato
1 whole Jalapeño Pepper
1 tsp Seasoned Salt Blend
1 whole Romaine Heart
2 whole Green Onions
5 oz Corn Kernels
10 oz Diced Chicken Thighs
0 Olive Oil
0 Salt
2 tbsp Water
Tools
Large Non-Stick Pan Mixing Bowl Cutting Board Knife
Mise en Place
1
Prepare Produce and Aromatics
Cut off root end of 1 Romaine Heart. Separate leaves for lettuce cups and, if desired, soak in icy water for 5 minutes to re-crisp, then dry thoroughly. Core 1 Roma Tomato and cut into ¼" dice. Trim and thinly slice 2 Green Onions, keeping white and green portions separate. Stem, halve, seed, remove ribs, and mince 1 Jalapeño Pepper; wash hands and cutting board after handling.
2
Chop Peanuts
Coarsely chop 1 oz. Roasted & Salted Peanuts and set aside for topping the wraps.
3
Prep Chicken
Pat 10 oz. Diced Chicken Thighs dry with paper towels. No trimming needed; excess fat will render while cooking.
4
Gather Remaining Ingredients and Tools
Measure out 1 ½ fl. oz. Chipotle Ranch Dressing, 1½ oz. BBQ Sauce, and 5 oz. Corn Kernels. Gather 1 tsp. Seasoned Salt Blend, olive oil, salt, a large non-stick pan, and a mixing bowl.
Cooking Steps
1
Prepare the Ingredients
Cut off root end of romaine heart. Separate leaves of lettuce for cups. To re-crisp lettuce cups, soak in icy, cold water, 5 minutes. Thoroughly dry. Coarsely chop 1 oz. roasted & salted peanuts. Core 1 Roma tomato and cut into ¼" dice. Trim and thinly slice 2 green onions, keeping white and green portions separate. Stem 1 jalapeño pepper, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. Pat 10 oz. diced chicken thighs dry.
2
Make the Corn Relish
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add 5 oz. corn kernels to hot pan and stir occasionally until lightly charred, 2-3 minutes. Add jalapeños (to taste), white portions of green onions and 1/4 tsp. salt. Stir occasionally until softened, 3-5 minutes. Remove from burner. Transfer corn relish to a mixing bowl and stir in tomatoes until combined. Set aside. Reserve pan; no need to wipe clean.
3
Start the Chicken
Return pan used to cook corn relish to medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed, 4 minutes. Add 1 tsp. seasoned salt blend and stir occasionally until chicken reaches a minimum internal temperature of 165°F, 5-7 minutes.
4
Finish the Chicken
Add 1 1/2 oz. BBQ sauce and 2 Tbsp. water to hot pan. Bring to a simmer. Once simmering, stir often until sauce thickens and coats chicken, 1-2 minutes. Remove from burner.
5
Assemble Cups and Finish Dish
Evenly divide chicken between lettuce cups. You should have about 5-6 cups total. Layer two lettuce cups for extra crunch and support. Plate dish as pictured, garnishing lettuce cups with corn relish (to taste), green portions of green onions, and peanuts. Drizzle with 1/2 fl. oz. chipotle ranch dressing (to taste). Bon appétit!