Ingredients Meat & Poultry Chicken Chicken Breast Recipes Grilled Chicken and Corn Lettuce Wraps Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 28, 2022 Print Rate It Share Share Tweet Pin Email Servings: 4 Yield: 8 wraps The chicken in this recipe is deliciously flavored with lime juice, jalapeño, garlic, and cilantro, but the real start of the dish is the corn. Ears of corn are grilled with the husks on, creating perfectly tender kernels with a nice, smoky flavor. Both components are served in lettuce wraps and drizzled with a lime-yogurt sauce. Ingredients For the Chicken 1 pound boneless, skinless chicken breasts, cut lengthwise into 1-inch-wide strips ⅓ cup fresh lime juice (from about 4 limes), plus lime wedges for serving 1 jalapeño chile, chopped 4 garlic cloves, chopped 3 tablespoons coarsely chopped fresh cilantro, plus sprigs for garnish 2 teaspoons extra-virgin olive oil 1 teaspoon coarse salt ¾ teaspoon freshly ground pepper For the Corn 2 ears corn, husks intact 1 bunch scallions, trimmed 1 teaspoon extra-virgin olive oil ¼ teaspoon coarse salt ¼ teaspoon freshly ground pepper For the Lime Yogurt ½ cup plain nonfat Greek yogurt 1 tablespoon fresh lime juice Freshly ground pepper For the Lettuce Wraps 1 avocado, cut into ¼-inch-thick slices 8 large leaves iceberg lettuce Directions Make the chicken: Place chicken in a large bowl. Add lime juice, jalapeno, garlic, cilantro, and oil, and turn chicken to coat. Cover and refrigerate, turning occasionally, for 1 hour. Make the corn: Preheat grill to medium-high. Soak corn in cold water for 15 minutes, and drain. Grill corn and scallions, turning both occasionally. Cook scallions until tender, about 5 minutes. Cook corn until husks are brown but not black and kernels are cooked through, about 12 minutes. Let corn cool slightly, and then husk. Cut kernels from cobs, chop scallions, and combine with oil, salt, and pepper in a medium bowl. Remove chicken from marinade, and season with the salt and pepper. Grill, turning once, until cooked through, about 3 minutes per side. Make the lime yogurt: Stir together yogurt and lime juice in a small bowl. Season with pepper. Assemble wraps: Divide chicken, corn, yogurt, and avocado among lettuce leaves. Serve immediately with lime wedges and cilantro sprigs. Cook's Notes To prevent charring, cut the chicken into small pieces, which will cook quickly. Rate it Print