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

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4.5 7 13
Publisher Photo
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

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 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

259 calories: 2 each, 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.

Directions

  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.


Reviews for Mexican Lettuce Wraps

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
katlaydee3
Reviewed Aug. 27, 2016

"I made this exactly as written and it was super quick and easy for a light, dinner on a hot summer night."

MY REVIEW
mocalcook
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..."

MY REVIEW
mbaulch
Reviewed Mar. 7, 2015

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

MY REVIEW
jmbullock
Reviewed Feb. 9, 2015

"Easy to make and yummy!"

MY REVIEW
c2foster
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."

MY REVIEW
dvierzen
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."

MY REVIEW
angelasandoval
Reviewed Jun. 17, 2012

"These were great! Made a few changes...because we like our food spicy, used 2 T. chopped jalapenos in place of the milder green chilies. Omitted the red pepper because we don't care for it. And added 3 T. chopped cilantro and an extra avocado. Didn't find Bibb or Boston lettuce at the store this week, but used iceberg with good results."

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