Southwest Chicken Lettuce Wraps

  • Yield 4 to 8 servings


Citrus Avocado Relish:
1 cup chopped avocado
1/4 cup seeded and chopped grapefruit segments
1/4 cup seeded and chopped orange segments
1 teaspoon fresh lime juice
2 tablespoons minced cilantro
1 -- pressed garlic clove
1/4 cup diced jicima
1/4 teaspoon salt, or to taste
2 teaspoons olive oil
1 pound ground chicken
1 medium Poblano pepper, seeded and chopped
1 -- Jalapeno pepper, seeded and finely chopped
1/4 cup chopped red onion
2 teaspoons ground Ancho Chili pepper
1 teaspoon smoked sweet paprika
1/4 teaspoon kosher salt
3 tablespoons grated Cotija cheese
8 large lettuce leaves
-- cilantro and citrus slices, for garnish


To make the Citrus-Avocado Relish, in a medium bowl gently combine the
avocado, grapefruit, orange, lime juice, cilantro, garlic, jicima and
salt. Cover and refrigerate.

Heat olive oil in a large, non-stick skillet over medium heat. Add
chicken to the pan and cook for 4 minutes, breaking meat with a spoon
into crumbles. Add the Poblano, Jalapeno and onion and cook for 4
minutes more or until chicken is cooked through. Stir in the Ancho,
paprika, salt and Cotija cheese.

To serve, place lettuce leaves on a large platter. Spoon equal amounts
of the chicken mixture onto each leaf and top with equal amounts of the
relish. Garnish with cilantro and citrus slices.

Makes 4 to 8 servings



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