Grilled Chicken Lettuce Wraps

  • Level: Easy
  • Total: 37 min
  • Prep: 20 min
  • Cook: 17 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe

Ingredients

4 (8-ounce) boneless, skinless chicken breasts

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/2 cup mango-peach jam (recommended: Stonewall Kitchens)

2 tablespoons soy sauce

1 teaspoon lime juice

1 teaspoon peeled, grated ginger

1/2 small jalapeno, seeded, ribs removed, and minced

12 ounces Boston or Bibb lettuce, leaves separated

3 green onions, thinly sliced on the bias

Neely's Smoky Corn Salsa, recipe follows

Neely's Smoky Corn Salsa:

4 ears corn, husked

2 teaspoons canola oil

Kosher salt and freshly ground black pepper

2 plum tomatoes, seeded and diced

1 small red onion, diced

1/4 cup chopped fresh cilantro leaves

1/2 jalapeno pepper, seeded and diced

1 large garlic clove, peeled and very finely chopped, optional

Juice of 1 lime

Directions

  1. Preheat a grill to medium-high heat.
  2. 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.
  3. 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.
  4. 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.
  5. Shred the chicken with a fork, or dice with a knife.
  6. Place the chicken in lettuce cups together on a platter. Sprinkle with green onions. Serve with Smoky Corn Salsa.

Neely's Smoky Corn Salsa:

  1. Preheat a grill to medium heat.
  2. 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.
  3. With your knife, slice the corn kernels from the cob and add to a bowl.
  4. Add the tomatoes, onion, cilantro, jalapeno pepper, garlic, and lime juice and toss well. Season the salsa with salt and pepper, to taste.