Southwestern Lettuce Wraps

• 1 tablespoon olive oil
• 1/2 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
• 2/3 c. frozen corn
• 2 tsp. southwestern seasoning or taco seasoning
• 1 clove minced garlic
• 1 (15 oz.) can black beans
• 1 head Boston lettuce, washed and individual leaves removed
• 1/4 red onion, thinly sliced
• 1 avocado, seeded and thinly sliced
• 1 pint cherry tomatoes
• Salsa, for serving

Heat the olive oil over medium heat in a medium skillet. Add the chicken and sauté until browned, about 5 minutes. Add the corn, taco seasoning and minced garlic and sauté another 3 minutes. Add the black beans, reduce the heat to medium-low heat, and simmer for 5-10 minutes.

Meanwhile, clean and prepare the remaining vegetables and place on a serving platter. To serve, spoon a small amount of the chicken and bean mixture into a lettuce cup and garnish with the vegetables of your choice.

• Yields: 3-4 servings
• Preparation Time: 30 minutes