Chicken Tinga Lettuce Wraps
Mexi-Corn and Cauli "Rice"
Ingredients
- 2 (8-oz) pouches chipotle taco sauce for steak (such as Frontera)
- 3 cups shredded rotisserie chicken
- 24 Bibb or Boston lettuce leaves
- 2 radishes, sliced
- 2 avocados, diced
- ½ cup diced red onion
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
Instructions
- Cook sauce and chicken in a large skillet 4 to 5 minutes or until simmering.
- Arrange lettuce in 12 stacks. Top with chicken, radishes, avocado, onion, cheese, and cilantro. Wrap lettuce around filling.
Side Dish Ingredients
- 1 (8-oz) pkg diced three-pepper mix
- 1½ cups corn kernels
- 1 Tbsp minced garlic
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 1 (12-oz) pkg riced cauliflower
- 1 cup low-sodium chicken broth
- 1 tsp ancho chile powder
- 2 green onions, chopped
Side Dish Instructions
- Sauté bell peppers, corn, garlic, salt, and pepper in hot oil in a large skillet over medium-high heat 4 minutes or until tender.
- Stir in cauliflower, broth, and chile powder; cover and cook 15 minutes or until cauliflower is tender. Remove from heat; stir in onions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
322
|
103
|
425
|
| Fat (g) | 18 | 5 | 23 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 25 | 4 | 29 |
| Carb (g) | 16 | 13 | 29 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 644 | 314 | 958 |
Quick & Healthy Meal Plan
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