Thursday, September 17, 2009

Southwestern Chicken Lettuce Wraps


I was looking for something different to make with chicken fajita leftovers and wanted it to be fresh and light. Casey gets credit for thinking to put this recipe into a lettuce cup, which turned out to give it a nice crunch.

1 1/4 pounds fajita-seasoned chicken, cooked and diced
1 can black beans, drained and rinsed
1 can corn, drained
1 can rotel-type tomatoes, mostly drained
Heaping handful of cilantro, chopped
Juice from 1/2 lime
1 head of iceberg lettuce

Toss all the ingredients together in a large bowl. Spoon into lettuce shells.

1 comment:

Kaitlin said...

We tried this the other night. Very tasty. We added extra lime juice. This is great served hot or cold. We also did this with a tortilla wrapped around the lettuce (because we just really wanted a tortilla) and I also had it for lunch just out of a bowl. I'm having leftovers right now :)