Marinate chicken in ¼ cup Drew’s Organic Peppercorn Ranch Dressing & Quick Marinade for 30 minutes. Meanwhile combine corn kernels, tomatoes and avocado. Lightly toss.
Preheat grill to medium-high heat. Grill the chicken breast (thicker side towards the back of the grill) for about 5 minutes on each side, depending on thickness. Chicken breast is cooked through when it reaches an internal temperature of 165 degrees F. Remove chicken from grill and place on a cutting board to rest and cool. Once chicken is cooled, thinly slice.
Meanwhile, assemble the lettuce wraps by adding 1-2 heaping tablespoons of the corn, tomato and avocado mixture to the center of each leaf. Top with chicken slices and crumbled bacon. Once all lettuce wraps are assembled, drizzle with remaining ¼ cup of Drew’s Organic Peppercorn Ranch Dressing & Quick Marinade. Top with freshly ground pepper. Serve.
Jenny Shea Rawn MS, MPH, RD is a Cape-Cod, Massachusetts based Registered Dietitian, nutrition communications consultant and healthy food blogger at My Cape Cod Kitchen.
- 1 lb. chicken breast
- 3/4 cup Drew's Peppercorn Ranch Dressing & Quick Marinade
- 3 ears corn, steamed and kernels stripped from the cob
- 1 avocado, diced
- 1 ½ cups cherry tomatoes, halved
- 8-10 romaine or Bibb lettuce leaves
- 5 strips bacon, cooked and crumbled
- Freshly ground pepper