During the summer months, I just love to cook lighter meals for these hot days. These lettuce wraps are the perfect combination that can be made ahead and heated prior to serving. You can serve this wonderful chicken mixture in chilled lettuce cups. If you have those hungry fans in your kitchen, the pulled chicken is also delicious on a bun, if you prefer. The addition of the marinated cucumbers add the zing that takes these over the top.
Pulled Chicken Lettuce Wraps with Marinated Cucumbers
2015-06-09 04:57:57
Serves 4
Ingredients
- 1/4 cup light brown sugar
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- Salt and pepper, to taste
- 1/2 teaspoon paprika
- 1 pound boneless, skinless chicken breasts
- 2 teaspoons olive oil
- 1 medium onion, thinly sliced
- 1 cup chicken broth
- 1 tablespoon balsamic vinegar
- Boston Bibb lettuce leaves or lettuce leaves of your choice
- Marinated cucumbers
- 1/4 cup cider vinegar
- 2 tablespoons light brown sugar
- 1/4 teaspoon salt
- 1 cucumber, thinly sliced
Instructions
- Combine first six ingredients. Rub surface of the chicken with this mixture. Heat oil in a large skillet over medium-high heat. Add chicken, cook 2 minutes per side. Remove from the pan. Add onion and cook 2 minutes or until tender, stirring constantly. Return the chicken to the pan; add broth. Bring to a boil and cover, reduce heat and simmer 30 minutes or until the chicken is tender. Remove from the heat. Remove the chicken from the pan and shred with 2 forks. Return the chicken to the pan. Bring to a boil; reduce heat and simmer uncovered for 15 - 25 minutes or until liquid is absorbed. Stir in balsamic vinegar. Combine the cider vinegar, brown sugar and salt for the marinated cucumbers. Add the cucumber slices and marinate in refrigerator for 10 minutes. Remove slices, discard marinade.
- Serve chicken in lettuce leaves, top with cucumbers.
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