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
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