Chipotle Chicken Lettuce Wraps

Not a fan of finger food? Arrange the lettuce on four plates, top with the chicken, and garnish with the scallions and chips.


Total time to prepare: 20 minutes

Serves: 4


  • 1¼ lbs. boneless, skinless chicken breast
  • 1 Tbs. extra-virgin olive oil
  • 5 cloves garlic, minced
  • ½ of a chipotle pepper in adobo sauce (more to taste), minced
  • 1 cup orange juice
  • ¾ tsp. kosher salt
  • 16 Boston (or Bibb) lettuce leaves
  • 4 oz. tortilla chips, broken up
  • 3 scallions, sliced


  1. In a large non-stick pan, sauté the chicken in the oil until browned on both sides, about 3 minutes per side. The chicken will not be fully cooked, so remove it to a dedicated cutting board.
  2. Add the garlic and chipotle to the pan and sauté for 30 seconds, then stir in the orange juice and salt. Simmer until slightly thickened, about 3 minutes.
  3. Cut the chicken across the width into ½-inch slices and return them to the pan. Toss to coat with the sauce and cook through, 2-3 minutes.
  4. Stack the lettuce leaves on a plate. Serve the chicken, scallions, and chips in bowls. To assemble, spoon a small amount of the chicken, scallions, and chips into a leaf of lettuce and wrap.

Nutrition Information:

  • Calories: 400
  • Sodium: 460 mg
  • Total Fat: 18 g
  • Saturated Fat: 2.5 g
  • Carbs: 27 g
  • Fiber: 3 g
  • Protein: 32 g