Happy hump day! These lettuce wraps make me so happy! This would be a great appetizer idea, a side dish for a potluck, lunch, a snack, really the ideas are endless. One of the secrets I discovered to the perfect lettuce wrap is the lettuce. Butter lettuce is the best because of it’s texture, shape, and flavor. I used to use romaine, until I came across butter lettuce. I suggest pre-making all the wraps and setting them out to eat, instead of building them as you eat them. They hold together very nicely, and then it’s less dishes in the end because you can leave all your diced goodies just sitting on the cutting board, instead of transferring them to some sort of dish that you’d have to clean later. The less amount of dishes you have, the better. The worst part about cooking is cleaning the mess and dishes after. I try to make it as simple and as easy as possible. I call it strategic, not lazy!
I can’t even believe that Easter is already this weekend! There’s a photo of my husband and I from last Easter sitting on my vanity, so I see it daily, and I was looking at it today in disbelief that a year has already gone by! If I could have one super power, it would be to stop time. Or, to travel back in time. Actually, I’d love to be able to fly. Have you ever dreampt about flying? I should look that up in some dream book about what it means because I fly all the time in my dreams. I’m getting too greedy with these super powers. I think it’s probably best if I’m happy just staring at a photo and reflecting back, with both feet on the ground. 🙂
BBQ Chicken Lettuce Wraps
what you need: (serves 2-3, makes 8 wraps)
- 1/2 pound chicken breast
- 1 tablespoon olive oil
- 1/2 teaspoon minced garlic
- 1/4 cup barbecue sauce
- 1 Roma tomato
- 1 15.25 ounce can Whole Kernel Corn
- 1 15 ounce can Black Beans
- 1/2 small red onion, diced
- 1/2 avocado, diced
- 7 butter lettuce leaves
- Ranch Dressing, for garnish
- Feta Cheese, for garnish
what you do:
- Cut chicken breasts into large cubes. Heat olive oil and minced garlic in a skillet over medium heat. Add chicken and saute until there is no pink on the outside of the chicken (About 5-8 minutes.) Remove from heat. (You will come back to finish cooking.)
- While chicken is cooling some, prep the rest of the ingredients.
- Drain and rinse corn, place in a small bowl.
- Drain and rinse beans, place in a small bowl.
- Dice tomato, onion, and avocado, and set aside.
- Rinse butter lettuce, and damp completely dry with a towel.
- Remove chicken from the skillet and cut into tiny pieces. Add chicken back to the skillet, turn heat to medium, and add the barbecue sauce. Saute on medium-low heat for 5-7 minutes.
- Now it’s time to build your wraps! Add chicken, tomato, corn, beans, onion, and avocado inside each wrap. Garnish with feta cheese and ranch dressing drizzle. Dig in! (*Note, you will probably have left over corn and beans.)