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Mexican Lettuce Wraps Recipe

Mexican Lettuce Wraps Recipe

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. YIELD: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

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.

Nutritional Facts

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

Reviews for Mexican Lettuce Wraps

Sort By :
MY REVIEW
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
Reviewed Mar. 7, 2015

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

MY REVIEW
Reviewed Feb. 9, 2015

"Easy to make and yummy!"

MY REVIEW
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
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
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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Wine Pairings

Sweet White Wine

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