One-Pan Chicken & Bean Lettuce Wraps
with Dark Meat Chicken, Radish Tomato Salsa & Cheese
- Milk
Lettuce celebrate! Dinner tonight has rich black beans and green pepper in a savory, Tex-Mex sauce balanced by cheese (two kinds!), plus creamy guac and tangy sour cream (yay!)—it’s like having tacos but with crisp romaine leaves in place of carby tortillas (heck, yeah!). Top the wraps with a zippy salsa that’s got finely diced radishes for some extra crunch and pop (mmm hmm!). Rejoice in this one-pan wonder and feel free to fist pump after every bite.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Baby Lettuce
10 ounce
Diced Skinless Dark Meat Chicken
1 teaspoon
White Wine Vinegar
1 unit
Long Green Pepper
1 unit
Black Beans
3 unit
Radishes
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
2 unit
Scallions
4 tablespoon
Guacamole
1 unit
Tex-Mex Paste
¼ ounce
Cilantro
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Finely dice tomato. Trim and finely dice radishes. Trim and thinly slice scallions, separating whites from greens. Roughly chop cilantro. Core, deseed, and dice green pepper into ½-inch pieces. Drain and rinse beans. Trim and discard root end from lettuce; separate leaves.
In a medium bowl, combine tomato, radishes, scallion greens, half the cilantro, and 1 tsp vinegar (2 tsp for 4 servings). (Reserve remaining vinegar for another use.) Season generously with salt and pepper.
Heat 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add green pepper, scallion whites, and a big pinch of salt. Cook, stirring occasionally, until softened, 3-4 minutes.
Stir in beans, Tex-Mex paste, and 2 TBSP water (4 TBSP for 4). Cook until beans are warmed through and water has absorbed, 2-3 minutes.
Stir in Mexican cheese blend until melted (save the Monterey Jack for serving).
Divide lettuce leaves between plates. Fill with bean filling. Top with salsa, sour cream, guacamole, Monterey Jack, and remaining cilantro. Serve.
