Hot-Honey Chicken Salad Lettuce Wraps with Charred Corn

Serves 4 · 20 min prep · 10 min cook

Estimate for one serving

• 385 cal
• 34g protein
• 18g carbs
• 20g fat
• 4g fiber

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Ingredients

• 3 cups cooked shredded chicken breast
• 2 fresh corn ears
• 3 tbsp hot honey
• 1/3 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2, diced celery stalks
• 1/4 cup finely diced red onion
• 12 large butter lettuce leaves
• 1/2 tsp smoked paprika
• 1 tsp apple cider vinegar
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives
• 1/4 cup chopped roasted salted peanuts

Instructions

1. 1Heat a dry skillet over medium-high. Add the shucked corn ears and char, turning often, until kernels are speckled black and smell sweet-smoky, 8 to 10 minutes. Cool, then cut kernels from the cobs.
2. 2In a large mixing bowl, whisk mayonnaise, Greek yogurt, hot honey, smoked paprika, apple cider vinegar, salt, and pepper until smooth and slightly spicy-sweet.
3. 3Add the shredded chicken, diced celery, red onion, and most of the charred corn to the bowl. Fold gently until every piece of chicken is coated and the mixture looks creamy.
4. 4Taste and adjust heat with an extra drizzle of hot honey if you want more kick; the finish should tingle without overwhelming the corn sweetness.
5. 5Separate and rinse the butter lettuce leaves; pat them completely dry with towels so the wraps do not weep. Choose the largest cup-shaped leaves for sturdy holders.
6. 6Spoon the hot-honey chicken salad into the center of each lettuce leaf, dividing evenly so you have three wraps per person.
7. 7Top each wrap with remaining charred corn, chopped peanuts for crunch, and a sprinkle of fresh chives.
8. 8Serve right away or pack the chicken salad in a sealed container with lettuce leaves and toppings on the side for assembly at lunch; keeps well for three days of work-friendly midday meals.