latin

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Latin-Spiced Lettuce Wraps

Published March 1, 2012 by jenmatteson

We got on a big salad kick before vacation, but are really trying to stick to it since we’ve gotten back.  We really enjoy lettuce wraps, and they seem to be in the salad family to me, so we gave this a try.  I didn’t read all the way through the recipe before planning, and realized I should have let the chicken marinate for 4 hours before cooking, and the salad for at least 2 hours.  Of course I read this when it was dinner time, so I just went ahead with the recipe anyway.  Of course it would have been even better had I let the flavors marry longer, but I can’t imagine how much, because these were so good!  A great amount of heat for me, and I didn’t even need to add Siracha!  If you’re heat sensitive, dial back the chili powder to less than 1/2 tbsp.  I used chicken breasts instead of thighs, broccoli slaw instead of savoy cabbage, and cut the recipe in half for the two of us.  This would be a really fun entertaining dish as well!

Latin-Spiced Lettuce Wraps

Ingredients:
Kosher salt and freshly ground black pepper
1 tbsp chili powder
1/2 tbsp dried oregano
3 garlic cloves, minced
1 tablespoons fresh orange juice
1/8 cup plus 1 tbsp fresh lime juice
1/8 cup plus 1 tbsp extra-virgin olive oil
2 boneless skinless chicken breasts
1/2 cup broccoli slaw
1/4 small red onion, very thinly sliced
1 jalapeño, seeded and minced
3 tablespoons chopped cilantro
8 large Boston lettuce leaves

Directions:
1. In a small bowl, combine chili powder, oregano, garlic, orange juice, 1 tbsp each of lime juice and olive oil, salt and a generous amount of pepper. Marinate chicken in mixture for 4 hours (I skipped this part).

2. Meanwhile, in a large bowl, combine remaining 1/8 cup of lime juice and olive oil.  Add broccoli slaw, red onion, jalapeno, and cilantro.  Season with salt and pepper and refrigerate for at least 2 hours, up to 5 hours, tossing occasionally (I skipped this part, too).

3. Preheat oven to 375 degrees.  Place marinated chicken breasts in shallow baking dish and bake for 25 minutes, or until chicken is no longer pink inside.  When cool enough to handle, shred the chicken with two forks in the baking dish, and mix in the juices that escaped during cooking.

4. Fill lettuce leaves with chicken and top with the broccoli slaw mixture and serve.

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