Grilled Chicken and Corn Lettuce Wraps

Makes 4 servings

Sarah Ellis

Recipe from Martha Stewart, light and healthy!

ingredients

For the chicken:
1 lb. boneless, skinless chicken breasts, cut lengthwise into 1-inch-wide strips
1/3 c. fresh lime juice (from about 4 limes), plus lime wedges for serving
1 jalapeño chile, chopped
4 garlic cloves, chopped
3 Tbsp. cilantro
2 tsp. extra-virgin olive oil
1 tsp. salt
3/4 tsp. pepper
For the corn:
2 ears of corn, husks intact
1 bunch scallions, trimmed
1 tsp. extra-virgin olive oil
1/4 tsp. salt
1/4 tsp. pepper
For the lime yogurt:
1/2 c. plain nonfat Greek yogurt
1 Tbsp. fresh lime juice
Freshly ground pper
For the lettuce wraps:
1 avocado, cut into 1/4 inch thick slices
8 large leaves iceberg lettuce

1
To make the chicken: place chicken in a large bowl. Add lime juice, jalapeño, garlic, cilantro, and oil, and turn chicken to coat. Cover and refrigerate, turning occassionally, for 1 hour.
2
To make the corn: preheat grill to medium-high. Soak corn in cold water for 15 minutes and drain. Grill corn and scallions, turning both occassionally. Cook scallions until tender, about 5 minutes. Cook corn until husks are brown but not black and kernels are cooked through, about 12 minutes.
3
Let corn cool slightly, and then husk. Cut kernels from cobs, chop scallions, and combine with oil, salt, and pepper in a medium bowl.
4
Remove chicken from marinade, and season with the salt and pepper. Grill, turning once, until cooked through, about 3 minutes per side.
5
Make the lime yogurt: Stir together yogurt and lime juice in a small bowl. Season with pepper.
6
Assemble wraps: Divide chicken, corn, yogurt, and avocado among lettuce leaves. Serve immediately with lime wedges.