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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. 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.
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