I was a little nervous to try this recipe because the only other lettuce wraps I have ever had are the ones that are at P.F. Changs and I was afraid any other lettuce wrap would fall short. This recipe is completely different from the PF Changs version, but I honestly feel like it is just as good. Seriously. This recipe has become one of my favorites – it is so easy, healthy and delicious!
Mexican Lettuce Wraps
3 cups cubed or shredded chicken
1 can black beans, rinsed & drained
1 medium tomato, chopped
1 can green chiles
1/2 cup salsa
1/4 cup onion, chopped
1/4 cup bell pepper, chopped
1 TBSP lime juice
1/2 tsp cumin
1/2 tsp salt
1/4 tsp garlic powder
1 medium avocado, chopped
1 head iceberg lettuce
(Tip: Many times when I make chicken recipes, I will stick the frozen chicken in the crockpot on low in the morning and let it cook for a few hours with just a little bit of water. This is my favorite way of cooking chicken – the chicken always turns out super tender and moist.)
Combine all ingredients except avocado, sour cream and lettuce.
The mixture is good cold/room temperature, but I actually prefer it heated up. I just put the whole mixture in a pan on the stove over medium-low heat for several minutes right before serving. I always use the microwave to heat up the leftovers the next day so that works great too! Immediately before serving, stir in avocado. Scoop 1/2 cup chicken mixture into each lettuce leaf & top with sour cream.
I think the mixture is perfect wrapped in lettuce, but the mixture could be used a variety of ways. It tastes great wrapped in a tortilla, as a dip for chips or even over rice. Enjoy!