Chicken, Bean and Rice Lettuce Wraps

So I had some black beans left over from my Black Bean Soup recipe, and I had a head of lettuce in the fridge waiting to be used so, ta-dah, lettuce wraps. This was definitely a use what you have supper but it worked and my son (and let’s be honest this never happens) actually said and I quote “this is so good”. Hopefully he wasn’t practicing his sarcasm. Top the lettuce wraps with whatever you like: cheese, sour cream, salsa, hot sauce (for those like my husband who will put hot sauce on everything).

  • A few chicken breasts grilled on the BBQ or George Foreman 
  • 2 Cups of Chicken or Vegetable Stock
  • 2 Cups of Rice (I used minute rice)
  • 1 Large can of Black Beans drained and rinsed
  • 2 or 3 cloves of garlic, chopped
  • 1 small onion diced
  • 1 tbsp olive oil
  • 1 tsp ground Chili
  • Salt and Pepper
  • Optional: Grated Cheese, sour cream, hot sauce whatever toppings you like.
  1. For the head of lettuce, I usually chop about half an inch off the core and take off the top layer of lettuce and discard. Run your head of lettuce upside-down under cold water and each layer of lettuce should peel away in one piece one at a time leaving you with perfect lettuce “bowls” for wraps
  2. Start the BBQ and begin cooking your chicken breasts. Once done slice into 1/4 inch thick pieces
  3. Over medium heat in a medium/large pot, heat up olive oil, garlic and onion for a few minutes. Add Chili and salt/pepper. Slowly add chicken stock and beans. Bring to a boil and once boiling add rice and put lid on pot. Reduce heat to either off or just a simmer and cook for 5-7 minutes or until rice has cooked and soaked up most of the liquid. ~rice and beans are done
  4. Assemble your wraps, for mine I put bean/rice mixture first, then a bit of sour cream, some grilled chicken and topped with shredded cheese

Lettuce Lettuce Wrap

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