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Mexican Lettuce Wraps with Crunchy Gluten-Free Chicken Breast Fillets Recipe

Mexican Lettuce Wraps with Crunchy Gluten-Free Chicken Breast Fillets
Source: Flamingo

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Ingredients

  • 1 x 550 g package of gluten-free crunchy breaded chicken breast fillets
  • 10 romaine or Boston lettuce leaves
  • 1 red bell pepper, cut in fine strips
  • 1 green bell pepper, cut in fine strips
  • 2 red onions, diced
  • 250 g Cheddar cheese, grated
  • 250 g kernel corn, drained
  • 1 tbsp. fresh coriander, chopped
  • Juice of one lime
  • 1 tbsp. olive oil
  • 1 jalapeno pepper, finely minced (optional)
  • 375 ml salsa
  • 250 ml sour cream
  • Fresh coriander stalks
  • Freshly ground salt and pepper, to taste
PREP TIME
10m
COOK TIME
30m
YIELD
5 (2 wraps)

Instructions

  • Cook chicken breast fillets according to instructions on packaging.
  • While chicken fillets are cooking, prepare toppings.
  • In a bowl, mix corn with chopped coriander, lime juice, olive oil and jalapeno; season and transfer to serving bowl.
  • Place salsa and sour cream in serving bowls.
  • On large service platter, place lettuce leaves, coriander stalks, bell pepper, onion, cheese and corn, salsa and sour cream bowls.
  • Serve with crispy chicken filets as soon as they come out of the oven.

Dinner

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A recipe from Flamingo

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