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This recipe for MEXICAN LETTUCE WRAPS, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maribeth Bennett


3 c cubed cooked chicken breast
1 (15 oz) can black beans, rinsed and drained
1 medium tomato, seeded and finely chopped
1 (4 oz) can chopped green chills
1/2 c salsa
1/4 c finely chopped onion
1/4 c finely chopped sweet red pepper
1T lime juice
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp garlic powder
1 medium ripe avocado, peeled and finely chopped
1/2 c reduced-fat sour cream
12 Bibb or Boston Lettuce leaves

In large bowl, combine the first 11 ingredients. Refrigerate until serving. Just before serving stir in avocado, place 1/2 c chicken mixture on each lettuce leaf; top each with 2 tsp sour cream. Fold lettuce over filling.




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