MEXICAN CHICKEN LETTUCE WRAPS
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These Mexican chicken lettuce wraps are fun, tasty and filling! Place all the ingredients on the table and let everyone assemble their own wrap.

These Mexican chicken lettuce wraps are fun, tasty and filling! Place all the ingredients on the table and let everyone assemble their own wrap.

Combining the plain brown rice with Mexican flavoured rice provides extra nutrition with just as good taste! Depending on the size of your lettuce leaves, you could either make 4 large wraps or 8 smaller ones. Alternatively, shred the lettuce and serve the whole thing as a salad instead. If you can get your hands on a reasonably priced avocado, this would be a delicious addition!

 

PRINT RECIPE PDF
These Mexican chicken lettuce wraps are fun, tasty and filling! Place all the ingredients on the table and let everyone assemble their own wrap.

MEXICAN CHICKEN LETTUCE WRAPS

Keyword: CHICKEN, MAIN MEALS
Difficulty: Easy
Ready In: 30 minutes
Serves: 4

These Mexican chicken lettuce wraps are fun, tasty and filling! Place all the ingredients on the table and let everyone assemble their own wrap.

QUICK PRINT

Ingredients

CHICKEN

  • 600 g boneless, skinless chicken breasts (1lb 5oz)
  • 1 red capsicum
  • 1/2 red onion
  • 1 tsp olive oil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 400 g canned Mexican flavoured tomatoes (14oz)
  • 2 tsp brown sugar

TO SERVE

  • 125 g cherry tomatoes (4.4oz)
  • 250 g microwave pouch brown rice (8.8oz)
  • 250 g microwave pouch Mexican flavoured rice (8.8oz)
  • 4-8 large iceberg lettuce leaves
  • 3/4 cup grated cheddar cheese (75g)
  • 1/2 cup lite sour cream (125g)
  • Large handful fresh coriander (optional)

Instructions

  1. COOK CHICKEN

    Dice chicken into small 1-2cm (0.5in) cubes and season well with salt and pepper. Dice capsicum and onion.

  2. Heat oil in a large wok or frying pan over high heat. Add chicken and cook until browned all over (3-5 minutes). Sprinkle oregano, garlic powder, cumin and smoked paprika over the top and stir to coat chicken. Add capsicum and onion and cook for 2-3 minutes, until softened. Stir in canned tomatoes and brown sugar. Simmer rapidly, until sauce is no longer watery and has reduced by about one third (5-10 minutes).

  3. PREPARE SERVING INGREDIENTS

    Meanwhile, cut cherry tomatoes into quarters. Cook rice according to instructions on the packet, then mix the two different rices together. Place clean lettuce leaves on individual serving plates or bowls.

  4. SERVE

    Carefully spread some of the sour cream and cheese inside the lettuce leaves. Top with rice, chicken mixture, tomatoes and remaining cheese and sour cream. Finish with coriander, if using. Wrap the filling securely inside the lettuce leaves and eat with your hands!

Recipe Notes

WINE MATCH: Try a Riesling.

GLUTEN-FREE OPTION: This meal should be naturally gluten-free. Check the Mexican flavoured rice.
INGREDIENT SWAPS / NOTES: If you can’t find canned Mexican flavoured tomatoes, use any canned diced or crushed tomatoes (add a little chilli powder for a bit of heat if you like). Use all brown rice if you can’t find Mexican flavoured rice.
TURN IT INTO A SALAD: You can eat this meal as a salad instead. Finely shred the lettuce and top with remaining ingredients. For a lower carb version, you could omit one of the packets of rice.
STORING AND REHEATING: Store serving ingredients separate from chicken and rice. Reheat chicken and rice in the microwave and assemble wraps just before eating.

 

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