recipe

Chicken Lettuce Tacos

Name: Chicken Lettuce Tacos
Ingredients: Skinless Chicken Thighs, Lettuce, Honey, Olive Oil, Lime, Garlic, Cilantro, Chili Powder, Cumin, Avocado, Cotija Cheese, Quinoa, Black Beans, Corn, Onion, Tomatoes, Salt, Pepper

Chicken lettuce tacos make for the perfect snack or meal, lunch or dinner. These wraps are delicious with every bite!

Prep Time 50 mins

servings 4

Ingredients

1 pound Foster Farms Simply Raised® Free Range Boneless Skinless Chicken Thigh Fillets
8 butter lettuce leaves
2 tablespoons honey
2 tablespoons olive oil
¼ cup fresh lime juice
1 tablespoon chopped fresh garlic
2 tablespoons chopped fresh cilantro
2 teaspoons chili powder
1 teaspoon ground cumin
1 California avocado, sliced
cotija cheese, crumbled
Quinoa Ingredients:
¾ cup quinoa
1 ¼ cup water
1 tablespoon olive oil
½ teaspoon chili powder
½ teaspoon ground cumin
Black Bean Salsa Ingredients:
1 cup canned black beans, drained and rinsed
1 ear of fresh corn, grilled or boiled and cut off the cob
½ cup diced vine ripe tomatoes
¼ cup diced red onion
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
sea salt & pepper to taste

Directions

1. Place chicken, honey, olive oil, lime juice, chopped garlic, chopped cilantro, chili powder and ground cumin into a gallon zip-top bag. Seal bag and massage until well mixed. Refrigerate at least 1 hour, the longer the better, up to overnight.

2. Preheat grill to medium-high heat. Sprinkle both sides of chicken evenly with sea salt and black pepper. Grill approximately 8 to 10 minutes per side until nicely crusted and the internal temperature of the thickest part of the chicken reaches 165°F. Always use a meat thermometer to determine the temperature. Cool 5 minutes, slice chicken into 1/8-inch thin slices, and set aside lightly covered.

3. Place quinoa, water, olive oil, chili powder and ground cumin in a pot and bring to a boil, reduce to low simmer and cover. Simmer 15 minutes, then remove from heat and let sit covered for 5 minutes. Fluff with a fork and season with sea salt to taste.

4. In a mixing bowl, stir black beans, corn, tomatoes, onions, cilantro and lime juice together and season with salt and pepper to taste.

5. Place eight butter lettuce leaf cups on a platter, and put a heaping tablespoon of quinoa in each cup. Divide the sliced chicken evenly among the lettuce cups. Top each cup with black bean salsa, an avocado slice and crumbled cotija cheese.