In the fresh meat case
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Prep Time: 0 min
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Cook Time: 10 min
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Serves 4
- 353
Calories
- 24G
Protein
- 671MG
Sodium
- 2G
Sat.fat
- 4G
Sugar
In the fresh meat case
Ingredients
1 pkg. roughly chopped PERDUE® SHORT CUTS® Chicken Fajitas OR PERDUE® SHORT CUTS® Southwestern Style Chicken Strips
Vinaigrette:
1/4 cup Extra Virgin Olive Oil
2 tbsp. red wine vinegar
2 tbsp. fresh lemon or lime juice
1 tsp. dijon mustard
1/2 tsp. ground cumin
1/2 tsp. sugar
1/2 tsp. Adobo All-Purpose Seasoning with Pepper
1 can Black Beans, drained and rinsed OR Low Sodium Black Beans
1 avocado, cut into cubes
1 cup frozen Whole Kernel Corn, thawed
1 plum tomato, chopped into cubes
1/2 cup red onion, coarsely chopped
1/4 cup fresh cilantro, coarsely chopped
1 tbsp. jalapeño pepper, finely chopped
12 iceberg lettuce leaves
Whisk together the vinaigrette ingredients in a large bowl. Add the southwest chicken ingredients except for the lettuce and stir to combine. Taste and adjust the seasoning.
TIP Remove the core of iceberg lettuce by slamming the root end down on the counter top. Turn the head over, and the core can easily be pulled away from the leaves. Recipe by Paulette Mitchell.
To serve, divide the chicken mixture between 4 bowls. Place each bowl on a dinner plate with 3 lettuce leaves on the side.
Instruct your guests to spoon the chicken into the lettuce leaves. Fold the sides over the filling and roll to eat.
Southwestern Chicken Lettuce Wraps
20 
