Southwestern Chicken Lettuce Wraps with Spicy Chipotle Dipping Sauce

Oxmoor House
Crisp iceberg lettuce cradles a Southwest-inspired mix of rice, beans, chicken, and salsa. Find fresh salsa in the produce section of your supermarket. It generally has 50 percent less sodium than bottled salsa, and it tastes like it's homemade.

Yield:

6 servings (serving size: 2 wraps and 2 tablespoons sauce)

Recipe from

Recipe Time

Prep: 7 Minutes
Cook: 2 Minutes

Nutritional Information

Calories 211
Caloriesfromfat 0.0 %
Fat 5.3 g
Satfat 2.1 g
Monofat 1.3 g
Polyfat 0.5 g
Protein 18.6 g
Carbohydrate 21.4 g
Fiber 3.3 g
Cholesterol 48 mg
Iron 1.6 mg
Sodium 183 mg
Calcium 52 mg

Ingredients

1 (8.8-ounce) package microwaveable precooked whole-grain brown rice (such as Uncle Ben's Ready Rice)
2 cups shredded rotisserie chicken
3/4 cup fresh salsa
1/3 cup chopped green onion (about 3)
1 (15-ounce) can reduced-sodium black beans (such as Bush's), rinsed and drained
12 iceberg lettuce leaves

Preparation

1. Prepare rice according to package directions. Place rice in a large bowl. Stir in chicken and next 3 ingredients. Spoon chicken mixture evenly in center of lettuce leaves. Fold in edges of leaves; roll up, and secure with wooden picks. Serve with Spicy Chipotle Dipping Sauce.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Fresh Food Fast Weeknight Meals

March 2010