Latin Spiced Chicken Lettuce Wraps

Recipe printed from Jenn's Food Journey, adapted from Food & Wine
- Serves 2 -

1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1 Tablespoon orange juice
1 Tablespoon lime juice
1 Tablespoon olive oil
2 large boneless, skinless chicken breasts
1 jalapeno, seeded and sliced
handful or more of fresh mint leaves
1/2 English cucumber, sliced
1 cups cooked sticky rice or Basmati rice
1 head green leaf lettuce

Mix together the salt, pepper, chili powder, oregano, garlic powder, orange juice, lime juice and olive oil until well combined. Place the chicken in a resealable bag and pour the marinade over it. Seal and place in refrigerator for 4 hours.

Preheat grill to 375 degrees F and oil the grill grates. Remove the chicken from the bag and discard the marinade. Place the chicken over the fire and allow to cook about 8-10 per side or until the chicken reaches an internal temperature of 160-165. Remove from grill and allow to rest at least 5 minutes before slicing or chopping into bite size pieces.

To build the wraps: Top a leaf of green leaf lettuce with a spoonful or more of rice. Top the rice with a couple cucumber and some mint. Top with pieces of chicken and drizzle on any kind of sauce. Fold or wrap up like a cigar and enjoy!