Servings: 3
Prep time: 5 min Cooking time: 35 min
Ingredients
12 ounces Chicken Breast (boneless, skinless)
3/4 cup Pico De Gallo Salsa
1 tbsp Lime Juice
1 1/2 Boston Lettuce Heads, leaves separated
1 1/2 cups Black Beans, Low-Sodium
3/4 cup Red Onion, diced
1/4 tsp Black Pepper
1 1/2 Red Bell Pepper, chopped
1/4 tsp Salt
Directions
Add the chicken breasts, pico de gallo, lime juice, salt, and pepper to a sealable container. Cover, shake, and allow to marinate for at least 15 minutes.
Heat a pan over medium heat and add the chicken and marinade. Cover the pan and cook for 20 minutes or until the chicken is cooked through. Flip the chicken a few times and spoon the marinade over as needed.
Transfer the chicken and marinade to a large bowl and shred it with two forks. Once shredded, mix with the marinade.
Fill the lettuce leaves with the chicken, black beans, red onion, and peppers. Serve and enjoy!
Notes
Leftovers: Refrigerate ingredients separately in airtight containers for up to three days.
Serving Size: One serving is equal to approximately four lettuce wraps.
Make it Vegan: Use tempeh or tofu instead of chicken.
More Flavor: Add cilantro and chipotle aioli.
