Rating: 3.5 stars
15 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2

Sturdy romaine lettuce hearts hold a hearty filling of seared chicken, avocado, and tortilla chips for a fresh take on taco salad.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

total:
30 mins
Servings:
4
Yield:
8 wraps
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill pan coated with nonstick cooking spray over medium-high heat. Season chicken with sea salt and freshly ground black pepper. Add to pan and cook 8 to 10 minutes or until done (165°F), turning halfway through. Remove to a cutting board. Cover and let stand 3 minutes before thinly slicing.

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  • Combine avocado, cilantro, and juice of 1 lime in a medium bowl. Spoon equal amounts of the avocado mixture down the center of each lettuce leaf. Top each with chicken. Halve remaining lime and squeeze over chicken. Top with sour cream, green onions, tomatoes, and tortilla chips.

Nutrition Facts

317 calories; fat 18g; cholesterol 95mg; saturated fat 5g; carbohydrates 12g; mono fat 9g; poly fat 2g; insoluble fiber 6g; sugars 3g; protein 29g; vitamin a 3994.1IU; vitamin c 21.2mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 12.7mg; vitamin b6 1.2mg; folate 137.1mcg; vitamin b12 0.3mcg; sodium 351mg; potassium 1010.3mg; calcium 70.7mg; iron 1.6mg.
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