Don’t we all relish smiles on faces of those we love? This quick, nutritious recipe brings the taste of the southwest along with many smiles. This well-balanced dish incorporates pan fried chicken strips with corn, onions, and peppers wrapped in crisp, fresh lettuce leaves with a spicy kick of chipotle-mustard to finish. My family loves it and the proof is in their smiles (and empty plates)!
Ingredients:
1/3 cup FRENCH'S® Honey Dijon Mustard
2 cup FRENCH'S® French Fried Onions
1 tbsp coarsely chopped chipotle in adobo sauce
4 oz whipped cream cheese
2 tbsp olive oil
4 chicken cutlets
1 can (11 oz) corn with red peppers and green peppers, drained
1 medium head iceburg lettuce, separated into leaves, rinsed, and patted dry
1/2 tsp salt
1/4 tsp pepper
Directions:
In a food processor, process the chipotle, mustard, and cream cheese until smooth. Set aside.
In a large skillet, heat the olive oil over medium high heat. Meanwhile, season the chicken cutlets with salt and pepper. When oil is hot, add the chicken to the skillet. Cook the chicken for 4-5 minutes per side. Remove chicken from skillet and cut into diagonal strips.
Arrange the corn, onions, and cheese spread in separate bowls. Lay out the lettuce leaves and chicken on a platter. Allow diners to assemble their own lettuce wraps, spreading the lettuce leaves with cheese spread and filling with the chicken, corn, and onions. Roll up the lettuce and enjoy!
In the mood for steak? Flank steak can be substituted for chicken, if desired.
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