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Mexican Chicken Lettuce Wraps

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This recipe proved to be a winner, not only when wrapped in lettuce, but also when served as a dip with tortilla chips. It is so easy to make it ahead, chill and take for a picnic or potluck.—June Barrus, Springville, Utah

Prep/Total Time: 20 min.

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 chilies
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 Taste of Home - Great Flavors All Purpose seasoning
1/4 teaspoon Taste of Home – Great Flavors Garlic seasoning
1 medium ripe avocado, peeled and finely chopped
1/2 cup reduced-fat sour cream
12 Bibb or Boston lettuce leaves

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. Yield: 6 servings.