This recipe proved to be a winner, not only when wrapped in lettuce, but also when served as a sandwich, dip or salad with tortilla chips. It is so easy to make it ahead, chill and take for a picnic or potluck. —June Barrus, Springville, Utah
Mexican Lettuce Wraps
Mexican Lettuce Wraps
Prep Time
20 min
Yield
6 servings
Ingredients
- 3 cups cubed cooked chicken breast
- 1 can (15 ounces) black beans, rinsed and drained
- 1 medium tomato, seeded and finely chopped
- 1 can (4 ounces) chopped green chiles
- 1/2 cup salsa
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped sweet red pepper
- 1 tablespoon lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1 medium ripe avocado, peeled and finely chopped
- 1/2 cup reduced-fat sour cream
- 12 Bibb or Boston lettuce leaves
Directions
- In a large bowl, combine the first 11 ingredients. Refrigerate until serving.
- Just before serving, stir in avocado. Place 1/2 cup chicken mixture on each lettuce leaf; top each with 2 teaspoons sour cream. Fold lettuce over filling.
Nutrition Facts
2 each: 259 calories, 8g fat (2g saturated fat), 61mg cholesterol, 478mg sodium, 19g carbohydrate (4g sugars, 6g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
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