Dinner recipe · from the recipe book

Grilled Lime-Cumin Chicken Thigh Lettuce Wraps

Name: Grilled Lime-Cumin Chicken Thigh Lettuce Wraps
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1½ lb (680 g) Chicken thighs, boneless skinless, trimmed; 1½ limes, juiced (66 g) Lime juice; 1½ tbsp (20 g) Olive oil; 2 tsp (4 g) Ground cumin; 1¼ tsp (3 g) Paprika (sweet or smoked), smoked; 3 cloves (9 g) Garlic, minced; ¾ tsp (4 g) Salt; ½ tsp (1 g) Black pepper; 2½ medium (300 g) Tomatoes, diced; ½ medium (60 g) Red onion, finely diced; 1 whole (14 g) Jalapeño, seeded and minced; 1 cup chopped (16 g) Fresh cilantro, chopped; 2 cups (272 g) Corn kernels, frozen, thawed and patted dry; 1 container (6 oz, 170 g) Plain Greek yogurt, nonfat; 6 cups chopped (280 g) Romaine lettuce, separated into whole leaves

Charred, juicy cumin-lime chicken thighs tucked into crisp romaine with a bright tomato-jalapeño salsa, sweet grilled corn and a cool yogurt drizzle.

Grill
1 hr 5 min · 35 min hands-on
Serves 4
Gluten-free

Up to 30 g carbs
Protein 30 g+
Sodium 600 mg or less
Sat fat 4 g or less
500 calories or less

Ingredients

1½ lb680 gChicken thighs, boneless skinlesstrimmed
1½ limes, juiced66 gLime juice
1½ tbsp20 gOlive oil
2 tsp4 gGround cumin
1¼ tsp3 gPaprika (sweet or smoked)smoked
3 cloves9 gGarlicminced
¾ tsp4 gSalt
½ tsp1 gBlack pepper
2½ medium300 gTomatoesdiced
½ medium60 gRed onionfinely diced
1 whole14 gJalapeñoseeded and minced
1 cup chopped16 gFresh cilantrochopped
2 cups272 gCorn kernels, frozenthawed and patted dry
1 container (6 oz)170 gPlain Greek yogurt, nonfat
6 cups chopped280 gRomaine lettuceseparated into whole leaves

Steps

Thaw the frozen corn kernels in a colander under cool running water, then pat dry and set aside.
In a bowl, whisk half the lime juice with the olive oil, cumin, smoked paprika, garlic, half the salt and the black pepper to make the marinade. Add the chicken thighs, turn to coat and let sit 20 minutes.
Meanwhile, make the salsa: stir together the tomato, red onion, jalapeño, half the cilantro, a quarter of the lime juice and a quarter of the salt. Set aside.
Make the drizzle: stir the Greek yogurt with the remaining quarter of the lime juice and the remaining quarter of the salt.
Preheat the grill to medium-high, about 425°F (220°C), and oil the grates lightly.
Spread the thawed corn kernels in a grill basket or on perforated foil and grill 8 to 10 minutes, stirring, until charred in spots; transfer the corn to a bowl.
Grill the chicken thighs 5 to 7 minutes per side until charred and the thickest part reaches 165°F (74°C). Rest 5 minutes, then slice thinly.
Fill the romaine leaves with the sliced chicken and grilled corn kernels, spoon on the salsa, drizzle with the yogurt sauce and scatter with the remaining half of the cilantro.

Contains: Milk.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

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

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipe More from the recipe book

Grilled Lime-Cumin Chicken Thigh Lettuce Wraps

Ingredients

Steps

Made it

You might also like

Want one that fits your numbers?