Southwestern Chicken Lettuce Wraps
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Southwestern Chicken Lettuce Wraps

Southwestern Chicken Lettuce Wraps

Serves 4 | Prep/Cook Time: 10 Min
  • Calories 353
  • Protein 24g
  • Sodium 671mg
  • Sat.Fat 2g
  • Sugar 4g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 353
% Daily Value*
Total Fat 15g 23 %
Saturated Fat 2g 10 %
Cholesterol 39g 13 %
Sodium 671mg 28 %
Total Carbs 34g 11 %
Dietary Fiber 9g %
Sugars 4g
Protein 24g
Vitamin A 9%
Vitamin C 7%
Calcium 2%
Iron 3.5%
*Percent Daily Values are based
on a 2,000 calorie diet.

1 pkg. roughly chopped PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Fajita Style (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style (9 oz.)
1/4 cup GOYA 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 GOYA Adobo All-Purpose Seasoning with Pepper
Southwest Chicken:
1 can GOYA Black Beans, drained and rinsed or GOYA Low Sodium Black Beans
1 avocado, cut into cubes
1 cup frozen GOYA 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 jalapeno pepper, finely chopped
12 iceberg lettuce leaves
1 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 countertop.  Turn the head over, and the core can easily be pulled away from the leaves. Recipe by Paulette Mitchell.

2 To serve, divide the chicken mixture between 4 bowls.  Place each bowl on a dinner plate with 3 lettuce leaves on the side.
3 Instruct your guests to spoon the chicken into the lettuce leaves.  Fold the sides over the filling and roll to eat.
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Serves 4

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