Flavorful chicken and black bean mixture with a hint of spice, served in crisp lettuce cups with a fresh tomato salsa and a light avocado drizzle for a healthy and interactive meal.

Servings: 4-6 servings
Prep Time: 20 minutes
Cook Time: 0 minutes

Ingredients

• 300 grams Shredded cooked chicken or turkey
• 1 x 425 gram can Canned black beans, rinsed and drained
• 2 Tomatoes, deseeded and finely chopped
• 2 Spring onions, finely shredded
• 1/2 handful Fresh coriander, finely chopped
• 75 grams Pickled red jalapeno peppers, finely chopped
• 3 tablespoons Fresh lime juice
• 1 Garlic clove, minced
• 1/2 teaspoon Salt
• to taste Black pepper
• 12-18 leaves Cos lettuce leaves
• 1/2 Ripe avocado
• 2-3 tablespoons Water

Instructions

1. Prepare the chicken and black bean mixture: In a large bowl, combine shredded chicken, rinsed black beans, half of the shredded spring onions, and half of the chopped coriander. Stir in half of the chopped pickled red jalapeno peppers, 1 tablespoon of lime juice, 1/4 teaspoon salt, and a pinch of black pepper. Mix well.
2. Make the fresh tomato salsa: In a separate small bowl, combine the finely chopped tomatoes, the remaining spring onions, the remaining coriander, the remaining jalapeno peppers, 1 tablespoon of lime juice, and a pinch of salt. Mix gently.
3. Prepare the avocado drizzle: In a small bowl, mash the avocado half until smooth. Add 2-3 tablespoons of water, 1 tablespoon of lime juice, and a pinch of salt. Whisk until smooth and pourable, adjusting water for desired consistency.
4. Assemble the wraps: Spoon the chicken and black bean mixture into individual cos lettuce leaves. Top with the fresh tomato salsa.
5. Drizzle with the creamy avocado sauce just before serving.