Healthy Tomatillo Chicken Lettuce Wraps

The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.

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You will need

  • 2 lbs chicken breast off the bone
  • 1 1/2 tablespoon canola oil
  • 6 tomatillos, husks removed, washed and diced
  • 3 cloves garlic, crushed
  • 4 scallions, chopped
  • 1 jalapeno, de-seeded and chopped
  • 2 cups chicken or vegetable broth
  • 2 cups cilantro
  • 1 teaspoon salt
  • pinch of pepper
  • Bibb lettuce, washed, dried and separated
  • Radicchio, washed, dried and seperated
  • Chopped cilantro, diced jalapenos, thinly sliced radish and pomegranate seeds for garnish.

Instructions

  1. Preheat oven to 400 F.
  2. Prep a baking sheet with greaseproof paper.
  3. Wash and dry chicken breast. Place on the prepared baking sheet, rub with a little canola oil, salt and pepper.
  4. Move the chicken to the oven and cook for about 20-30 minutes until cooked through and slightly golden. Once cooled, slice into thin strips.
  5. Meanwhile, in a large skillet heat up the remaining canola oil.
  6. Add the tomatillos, jalapeno, garlic and scallions. Cook on a medium high heat for about 10 minutes until tomatillos have softened.
  7. Pour in the broth and bring to a boil, then reduce the heat to a simmer for about 8 minutes, stirring every so often and allowing it to thicken.
  8. Pour the cooked tomatillo mixture into a blender, add in the cilantro and puree until you reach a smooth consistency.
  9. Transfer the pureed mixture back into the skillet, turn up to medium high heat and bring to a simmer, adding in the chicken, salt and pepper.
  10. Mix the sauce through, coating the chicken well. If you find that you want more sauce you can add in some water, a little at a time.
  11. Lay the lettuce and radicchio leaves out on a platter. Take a few pieces of chicken at a time and put into each lettuce leaf to serve.
  12. Sprinkle with cilantro, pomegranate, diced jalapeno and radish.

From beautyandsomebeef.com