Ingredients
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2 tablespoons extra-virgin olive oil, divided
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3 tablespoons adobo sauce (the chipotles come packed in it)
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1/2 cup freshly chopped cilantro
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1 lime
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1 red bell pepper, diced (or yellow or orange)
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3 scallions, thinly sliced
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1 avocado, diced
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1 head butter or 1 head iceberg lettuce, rinsed and leaves separated
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coarse salt & freshly ground black pepper
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1 lb chicken breast (boneless and skinless)
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2 -3 chipotle peppers (depending on your love of heat)
Instructions
- Heat the 2 Tbs. oil in a large sauté pan over medium-high. Season the chicken with salt and pepper and sear for 6 minutes on each side until cooked through and browned all over. Move to a cutting board and let sit for 5 minutes. Then dice the chicken.
- Transfer bell peppers to pan and cook until they just begin to soften, about 3 minutes Remove from pan.
- In a food processor, combine the cilantro, lime juice, chipotle peppers and the adobo sauce. Process until smooth.
- Add the chicken back and peppers to the pan, along with the chipotle sauce. Toss until combined.
- Serve a couple of Tbs. (or more if you’re a freak like me) of the chicken mixture in each lettuce cup and garnish with scallions and avocado!