Chicken Taco Lettuce Wraps with Creamy Avocado Sauce

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Dry taco seasoning mix

  Campbell soup company, pace

  1 ½ tbsp or 4g

• Garlic

  Raw

  3 cloves, minced or 9g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Lettuce

  Romaine or cos, raw

  8 leaf outer or 224g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  ½ cup or 82g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Nonfat greek yogurt

  Nonfat, plain

  ¼ cup or 60g

• Honey

  1 tbsp or 21g

• Lime juice

  Raw

  3 lime yields or 132g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Combine chicken, half of the oil, two-thirds of the minced garlic, taco seasoning, and a pinch of salt and pepper in a glass container or zip-top bag. Mix well to coat the chicken.
2. Marinate in the refrigerator for at least 30 minutes and up to 6 hours.
3. Heat the remaining oil in a large skillet over medium-high heat.
4. Add the marinated chicken pieces and cook until golden brown and cooked through, about 6-8 minutes.
5. In a food processor or blender, combine cilantro, avocado, Greek yogurt, honey, remaining garlic, lime juice, salt, and pepper to taste, and blend until creamy.
6. Assemble the lettuce wraps by layering with chicken, tomatoes, corn, and scallions.
7. Drizzle with the creamy avocado sauce and serve.