Since Thanksgiving is coming up, when we eat like bears heading into hibernation, I decided it would be good to start the month off light and healthy. On Monday I posted my recipe for Cilantro and Lime Quinoa and today I’m going to show you how I incorporated mine into delicious chicken and black bean salsa lettuce wraps! High in protein and fiber, these easy wraps are great for a light lunch that still fills you up!
(makes 4 wraps)
1-2 Tbs olive oil
2 chicken breasts, cut into small chunks or strips
2 tsp taco seasoning – try my homemade version!
4 large leaves of lettuce (green leaf or iceberg work great)
Hot sauce (optional)
Make your black bean and corn salsa first. Follow instructions here. Start your quinoa and then move on to cooking the chicken. They should both get done at roughly the same time. Follow instructions here for cilantro and lime quinoa.
Heat a large skillet over medium heat. When hot, add olive oil and then chicken. Sprinkle 1 tsp of taco seasoning over the chicken and cook for 3-4 minutes. Flip the chicken pieces, sprinkle the other side with remaining taco seasoning, and cook another 3-4 minutes or until thoroughly cooked. Cut into one of the thicker pieces to make sure chicken is not undercooked.
Distribute chicken between lettuce leaves, add as little or as much black bean and corn salsa, as well as the cilantro and lime quinoa. Serve right away!