Monday, April 16, 2012

Mexican Lettuce Wraps

We had a pretty nice, relaxing weekend, how about you? Did you do anything fun? Friday we had kindergarten roundup for our 4-year-old. Gosh where does the time go?  I can't believe in the fall I'll be sending her to school full-time, it will definitely be a sad day for this momma!

These are one of my favorite wraps, I made them a few weeks ago when we were experiencing really warm temps in the Midwest but they sort of kept getting pushed aside. I love to make this chicken filling especially during the warmer months when I don't feel like heating up the house. It's very versatile, I like to serve it on lettuce leaves like shown in the picture, in tortilla shells like a taco or wrap, or just scoop it up with tortilla chips like a dip.  It's full of flavor and good for you too! If you like avocado, that would be really good to add in as well. This is a great base for a wonderful wrap filling, play around with the veggies and spices you like.....make it your own. Have fun in the kitchen, that's what it's all about!

Mexican Lettuce Wraps

2 whole boneless, skinless chicken breasts, cooked and cubed
1 can-15 oz. black beans, rinsed and drained
1 medium tomato, seeded and chopped
1 can-4 oz. chopped green chiles
1/2 cup salsa
1/2 sweet red pepper, chopped
1/2 green pepper, chopped
1 tablespoon lime juice
1/2 teaspoon cumin
1/4 teaspoon garlic powder
Lettuce leaves to serve on, I had iceberg on hand but use any kind you like
Sour cream to serve with


 In a large bowl, combine all ingredients except lettuce leaves and sour cream. Mix together well and refrigerate until serving. Place about 1/2 cup chicken mixture on each lettuce leaf, top with sour cream if desired. Fold lettuce over filling and enjoy!

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