Mexican Lettuce Wraps Recipe
Mexican Lettuce Wraps Recipe photo by Taste of Home

Mexican Lettuce Wraps Recipe

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 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 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

Nutritional Facts

2 each: 259 calories, 8g fat (2g saturated fat), 61mg cholesterol, 478mg sodium, 19g carbohydrate (4g sugars, 6g fiber), 26g protein Diabetic Exchanges:1 starch, 3 lean meat 1 vegetable 1 fat


  1. In a large bowl, combine the first 11 ingredients. Refrigerate until serving.
  2. 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.
Originally published as Mexican Lettuce Wraps in Taste of Home June/July 2009, p28

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jun. 12, 2015

"great new take on traditional mexican food! I added a little bit of fresh corn and some cheese and NO left-overs..."

Reviewed Mar. 7, 2015

"Tasty...difficulty finding lettuce to hold it together."

Reviewed Feb. 9, 2015

"Easy to make and yummy!"

Reviewed Oct. 16, 2014

"Everyone I make this for loves it. It's easy to change up to your preferences and it's full of flavor."

Reviewed Sep. 13, 2014

"My husband and I really enjoy this recipe. It makes for a light and satisfying lunch. It's even easier to make with canned tomatoes and peppers and leftover chicken."

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