Chicken Lettuce Wraps

When I think of lettuce wraps, I usually think of Asian flavors. Here's my recipe for chicken lettuce wraps, but with a Mexican twist. Lime, cumin, cilantro and fresh tropical fruits of avocado and mango star in these deliciously healthy wraps. They make a wonderful appetizer or lunch! If you can handle the heat, add a few slices of fresh jalapeno on top. 

BAJA CHICKEN LETTUCE WRAPS  

2 tbsp olive oil

1 medium onion, diced

4 garlic cloves, minced

1 red sweet bell pepper, chopped

2 lbs ground chicken

1/4 cup lime juice, freshly squeezed

2 ears of corn, kernels sliced off

1/2 tsp ground cumin

3/4 tsp sea salt

1/2 tsp black pepper

1 cup fresh cilantro, chopped

1 head butter lettuce

2 medium avocados

1 large ripe mango, diced

In a large pan, heat olive oil over medium heat. Add onion and stir for 3 minutes. Add garlic and red bell pepper, stir for one minute. Add chicken and let cook until browned, stirring occasionally. Add lime juice, corn kernels, cumin, salt and pepper. Cook for 5 more minutes. Stir in cilantro and remove from heat. Gently wash the lettuce leaves. Let drain on paper towels or pat dry. Dice avocados.

To assemble: Spoon the chicken onto the lettuce leaves. Top with diced avocado and mango. Serve immediately.

Makes about 16 wraps.