Chipotle Chicken Lettuce Wraps with Black Beans, Corn & Tomatoes

A versatile base that’s good in lettuce leaves for the low carb conscious or in tortillas as a taco/burrito filling.


  • 2 chicken breasts, diced
  • 1 onion, diced
  • 1/2 red or green bell pepper, diced (or use one roasted red bell pepper from a jar)
  • 2 cloves garlic, minced
  • 1 Tbls. (or more) chipotle chile puree*
  • 1 tsp. cumin
  • 1 can diced fire roasted tomatoes
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained (an ear of fresh corn would be delicious here)
  • handful of chopped cilantro
  • 1 lime, juiced
  • salt & pepper to taste
  • Lettuce leaves
  • Suggested garnishes: guacamole, shredded cheese or crumbled cotija cheese, sour cream


  1. Cook chicken, onions, bell pepper, garlic, chipotle puree, cumin, salt & pepper in a little bit of oil until chicken is browned and vegetables start to get tender. Add tomatoes, beans and corn. Simmer to combine flavors and finish cooking the chicken. At end, stir in cilantro, and squeeze in the lime juice.
  2. Serve with lettuce leaves and add toppings of your choice. You can serve this warm or cold, it’s all good.


* To make Chipotle puree just take a can of chipotles in adobo and blend it up in a blender. Whatever you don’t use, just freeze to have handy next time. Just scoop spoonfuls on wax paper. Set in freezer. When frozen put them in ziploc bag and next time you want chipotle puree just take out a blob and add it to your recipe.