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Mexican Lettuce Wraps

 Mexican Lettuce Wraps
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
6 ServingsPrep/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.
Nutritional Facts: 2 wraps equals 259 calories, 8 g fat (2 g saturated fat), 61 mg cholesterol, 478 mg sodium,

2 of 2

Mexican Lettuce Wraps (continued)

Nutritional Facts: 19 g carbohydrate, 6 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.