4 lbs Boneless skinless chicken thighs or breasts.
1/4 cup of cooking oil. I recommend Extra Virgin Olive Oil, but really any would be OK.
2 tbls Hot chili powder
Juice and zest from two limes
1 head of butter lettuce
Remove and trim the excess fat from the chicken. Place chicken in a non-reactive bowl (read glass or stainless steel) add chili powder, lime zest/juice, and oil. Let set for minimum of 2 hours, but overnight would be better.
While the chicken is grilling prep your toppings.
For toppings I used
Cotija cheese (a dry crumbly cheese similar to pressed ricotta and is incredible)
Sliced Habaneros or Jalapenos
Sour cream with lime juice and chili powder added to it.
Once the chicken is cooked and has rested for 10 minutes slice, place in the lettuce leaves, add toppings, wrap, and enjoy.
This would of course make an awesome salad. Yummy, cheap and not nearly at bad for you as most my recipes. 🙂