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Southwest Chicken Lettuce Wraps - Fresh, Zesty, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) ground chicken or finely chopped boneless, skinless chicken breast
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 cup black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional but great)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1/3 cup chicken broth or water
  • 1 large head butter lettuce or romaine, leaves separated and washed
  • 1 ripe avocado, diced
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges
  • Optional toppings: crumbled cotija or feta, sliced jalapeño, hot sauce, Greek yogurt or sour cream, pico de gallo

Method
 

  1. Prep the lettuce and toppings. Separate and wash the lettuce leaves, then pat them dry. Dice the avocado, chop the cilantro, and set out lime wedges and any extra toppings.
  2. Sauté the aromatics. Heat olive oil in a large skillet over medium. Add the onion and bell pepper. Cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
  3. Cook the chicken. Add the ground chicken to the skillet. Break it up with a spatula and cook until no longer pink, about 5–6 minutes. If using chopped chicken breast, cook until lightly browned and cooked through.
  4. Season it right. Sprinkle in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir well to coat the chicken and veggies.
  5. Add beans and corn. Stir in the black beans and corn. Cook 2 minutes to warm through.
  6. Make it saucy. Add tomato paste and chicken broth. Stir to combine and simmer 2–3 minutes, until the mixture is slightly thick and glossy. Taste and adjust salt, pepper, or heat.
  7. Assemble the wraps. Spoon the warm Southwest chicken mixture into lettuce leaves. Top with avocado, cilantro, and a squeeze of lime. Add cheese, jalapeño, or a dollop of yogurt if you like.
  8. Serve immediately. The lettuce should be crisp and cool, the filling hot and flavorful. Keep extra lime wedges at the table.