Mexican Lettuce Wraps Recipe

4.5 7 13
Mexican Lettuce Wraps Recipe
Mexican Lettuce Wraps Recipe photo by Taste of Home
Publisher Photo

Mexican Lettuce Wraps Recipe

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

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

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. Yield: 6 servings.
Originally published as Mexican Lettuce Wraps in Taste of Home June/July 2009, p28

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: 3 lean meat, 1 starch, 1 vegetable, 1 fat.

  • 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
  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

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Reviews forMexican Lettuce Wraps

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katlaydee3 User ID: 3741999 253214
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 User ID: 7633888 227821
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 User ID: 7600486 222268
Reviewed Mar. 7, 2015

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

MY REVIEW
jmbullock User ID: 3278397 220113
Reviewed Feb. 9, 2015

"easy to make and yummy!"

MY REVIEW
c2foster User ID: 4932594 113319
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 User ID: 7402990 113315
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 User ID: 2401339 180036
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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