Recipe by Ashley Simper, Community/Outpatient Dietitian, Erin Good, Dietetic Intern
1 -15 ounce can black beans, drained and rinsed
1 cup cooked corn
20 cherry tomatoes, quartered
1 cup diced chicken, cooked
½ teaspoon cumin
½ teaspoon chili powder
1 head leaf lettuce, rinsed and separated
1 avocado, diced
2 Tablespoons extra-virgin olive oil
Juice of 1 lime
2 Tablespoons cilantro, roughly chopped
¼ teaspoon salt
¼ teaspoon pepper
1. In a medium bowl, combine the beans, corn, tomatoes, diced chicken, and seasonings.
2. In a small bowl, whisk together olive oil, lime juice, cilantro, and salt and pepper to make the dressing. Pour over bean mixture and toss to combine.
3. Spoon ½ cup of the mixture onto each lettuce leaf and garnish with diced avocado and additional cilantro, if desired. Wrap and enjoy!
Per serving (1 lettuce wrap)
Total fat: 7 g
Saturated fat: 1.5 g
Sodium: 274 mg
Total carbohydrate: 19 g
Dietary fiber: 6 g
Protein: 8 g