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Dinner recipe · from the recipe book

Chipotle-Style Chicken Lettuce Cups with Black Bean Hummus

Smoky, cumin-spiced seared chicken breast over creamy lime black bean hummus in crisp romaine cups, topped with juicy corn-tomato salsa and crumbled queso fresco.

Chipotle-Style Chicken Lettuce Cups with Black Bean Hummus

Ingredients

  • 1¼ lb560 gChicken breast, boneless skinlesssliced into thin strips
  • 2 cups344 gBlack beans, canned, drained and rinsed
  • 2 tbsp30 gTahini
  • 1½ limes, juiced60 gLime juicedivided
  • 3 cloves9 gGarlicminced, divided
  • 2½ tsp5 gGround cumindivided
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1⅛ tsp3 gChili powder
  • 1 tsp1 gDried oregano
  • ½ tsp3 gSaltdivided
  • 1½ tbsp20 gOlive oildivided
  • 2 tbsp30 gWater
  • 1 cup136 gCorn kernels, frozenthawed
  • 1 cup150 gCherry tomatoesquartered
  • ½ medium50 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • ⅔ cup chopped10 gFresh cilantrochopped, divided
  • 5 cups chopped240 gRomaine lettuceseparated into 16 sturdy leaves
  • ½ cup crumbled60 gQueso frescocrumbled

Steps

  1. Prep first: slice the chicken breast, mince the garlic, dice the red onion, seed and mince the jalapeño, quarter the cherry tomatoes, chop the cilantro, thaw the frozen corn kernels and separate the romaine leaves.
  2. Make the hummus: in a food processor, blend the black beans, tahini, half the lime juice, one third of the garlic, half the cumin, 1 g of the salt, half the olive oil and the water until smooth. Set aside.
  3. Make the salsa: in a bowl, toss the thawed corn kernels, the minced jalapeño, the cherry tomatoes, the red onion, half the cilantro, one quarter of the lime juice and 0.5 g of the salt.
  4. Season the chicken with the remaining half of the cumin, the smoked paprika, the chili powder, the oregano, the remaining two thirds of the garlic and the remaining 1.5 g salt.
  5. Heat the remaining half of the olive oil in a large skillet over medium-high heat. Sear the chicken in one layer, turning once, 6 to 8 minutes, until browned and 165°F (74°C) inside. Off the heat, squeeze the remaining quarter of the lime juice over it.
  6. Lay the romaine leaves open-face on a platter and spread each with the black bean hummus.
  7. Top with the chicken, then the corn and jalapeño salsa, the queso fresco and the remaining half of the cilantro. Serve right away, 4 cups per person.

Contains: Milk, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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