This recipe comes from Benedictine University Dietetic Intern Michael Salmela, who says: “It’s always fun to eat with your hands. This is a great dish to utilize lettuce and introduce kids to beans. They can help with preparation too!”
2 cups chopped, cooked, skinless chicken breast
1 cup bottled salsa
1/4 cup each: canned black beans and canned corn
1 tomato, chopped
4 to 6 lettuce leaves
1/2 cup shredded cheddar cheese
guacamole, to taste
light sour cream, to taste
Combine chicken, salsa, black beans and tomato. Heat in microwave oven 1 to 2 minutes, if desired. Spoon some chicken mixture on a lettuce leaf, top with a little cheese and guacamole and wrap up. Dip into sour cream and additional salsa if desired.
Serves 2 as an entrée.