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In a large bowl, combine the cut chicken breast with minced chipotle peppers, adobo sauce, 2 tablespoons lime juice, 1 tablespoon olive oil, garlic powder, cumin, smoked paprika, 1/2 teaspoon salt, and black pepper. Toss to coat the chicken evenly. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

While the chicken marinates, prepare the lime crema. In a small bowl, whisk together the sour cream, 1 tablespoon lime juice, 1 tablespoon chopped fresh cilantro, and 1/4 teaspoon salt until smooth. Set aside.

Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.

Assemble the lettuce wraps: Place a portion of the cooked chipotle chicken onto each lettuce leaf. Top with diced avocado, shredded red cabbage, a drizzle of lime crema, and a sprinkle of fresh cilantro and crumbled cotija cheese (if using).

Serve immediately with extra lime wedges on the side for squeezing.


In a large bowl, combine the cut chicken breast with minced chipotle peppers, adobo sauce, 2 tablespoons lime juice, 1 tablespoon olive oil, garlic powder, cumin, smoked paprika, 1/2 teaspoon salt, and black pepper. Toss to coat the chicken evenly. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

While the chicken marinates, prepare the lime crema. In a small bowl, whisk together the sour cream, 1 tablespoon lime juice, 1 tablespoon chopped fresh cilantro, and 1/4 teaspoon salt until smooth. Set aside.

Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.

Assemble the lettuce wraps: Place a portion of the cooked chipotle chicken onto each lettuce leaf. Top with diced avocado, shredded red cabbage, a drizzle of lime crema, and a sprinkle of fresh cilantro and crumbled cotija cheese (if using).

Serve immediately with extra lime wedges on the side for squeezing.
