Southwest Lettuce Wraps

This is  a great summer salad that I found

in A Taste Of Home Magazine and wanted

to try.

The flavors of  the Southwest combine in a

fresh tasting lettuce wrap for a light

summer lunch or supper.

Grilled chicken, grilled corn,  tomatoes, black beans,

 avocadoes, green chilis,  lime and cilantro

are mixed and chilled together, then served

in a lettuce leaf (or a tortilla for those who

want a heartier meal.)

I was even able to pick the cilantro fresh from the

garden (it won't last long now with the heat).

Southwest Lettuce Wraps

3 C. grilled chicken, cut into bite-size pieces

2 ears fresh corn, steamed then grilled (or use

frozen)

1 - 16 oz. can black beans, drained and rinsed

2 medium Roma tomatoes, chopped

1/2  red or orange bell pepper, chopped

1 avocado, cubed

1/4 C. chopped cilantro

1/2 C. salsa

2 T. fresh lime juice

1/2 tsp. cumin powder

1/2 tsp. garlic salt

sour cream

cilantro

mild pickled jalapenos

Mix the chicken, corn, beans, tomatoes, pepper,

avocado and cilantro gently

in a medium size glass bowl.  St,ir in the salsa, lime,

cumin and salt.

Place in the fridge and let chill for 2 hours.  

Wash Boston Bibb lettuce (or you can use

leaf  or Romaine lettuce).  Drain and place

in fridge for 1/2 hour to crisp.

Serve the chicken mix in a lettuce leaf

and top with sour cream, cilantro and

jalapeno slices if desired.

This was such a fun summer supper.  The whole

family loves lettuce wraps.  We served whole grain

tortillas as a side dish and many tried the chicken mix

in the tortilla too, but no one could say which was

their favorite.  

Give this one a try.

I will be posting this with 

On The Menu Monday

Foodie Friday