Mexican Lettuce Wraps
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 6 servings.
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
Ingredients
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3 cups cubed cooked chicken breast
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1 can (15 ounces) black beans, rinsed and drained
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1 medium tomato, seeded and finely chopped
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1 can (4 ounces) chopped green chiles
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1/2 cup salsa
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1/4 cup finely chopped onion
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1/4 cup finely chopped sweet red pepper
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1 tablespoon lime juice
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1/2 teaspoon ground cumin
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1/2 teaspoon seasoned salt
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1/4 teaspoon garlic powder
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1 medium ripe avocado, peeled and finely chopped
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1/2 cup reduced-fat sour cream
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12 Bibb or Boston lettuce leaves
Directions
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1.
In a large bowl, combine the first 11 ingredients. Refrigerate until serving.
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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.
Nutrition 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.
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