Ingredients
Serves 4; makes 8 wraps
- FOR THE CHICKEN
- 1 pound boneless, skinless chicken breasts, cut lengthwise into 1-inch-wide strips
- 1/3 cup fresh lime juice (from about 4 limes), plus lime wedges for serving
- 1 jalapeno chile, chopped
- 4 garlic cloves, chopped
- 3 tablespoons coarsely chopped fresh cilantro, plus sprigs for garnish
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon coarse salt
- 3/4 teaspoon freshly ground pepper
- FOR THE CORN
- 2 ears of corn, husks intact
- 1 bunch scallions, trimmed
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- FOR THE LIME YOGURT
- 1/2 cup plain nonfat Greek yogurt
- 1 tablespoon fresh lime juice
- Freshly ground pepper
- FOR THE LETTUCE WRAPS
- 1 avocado, cut into 1/4-inch-thick slices
- 8 large leaves iceberg lettuce
Directions
- Make the chicken: Place chicken in a large bowl. Add lime juice, jalapeno, garlic, cilantro, and oil, and turn chicken to coat. Cover and refrigerate, turning occasionally, for 1 hour.
- Make the corn: Preheat grill to medium-high. Soak corn in cold water for 15 minutes, and drain. Grill corn and scallions, turning both occasionally. Cook scallions until tender, about 5 minutes. Cook corn until husks are brown but not black and kernels are cooked through, about 12 minutes.
- Let corn cool slightly, and then husk. Cut kernels from cobs, chop scallions, and combine with oil, salt, and pepper in a medium bowl.
- Remove chicken from marinade, and season with the salt and pepper. Grill, turning once, until cooked through, about 3 minutes per side.
- Make the lime yogurt: Stir together yogurt and lime juice in a small bowl. Season with pepper.
- Assemble wraps: Divide chicken, corn, yogurt, and avocado among lettuce leaves. Serve immediately with lime wedges and cilantro sprigs.
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