This recipe is great for parties because you can set it up as a bar and people can take what they want based on their preferences and dietary needs. It’s especially helpful when you are cooking for people with dietary restrictions- these are gluten free, they can be vegan, vegetarian and even paleo (if you’re into that).
You can even change up the protein- use beef, fish, even tofu! Maybe you’re a Guac kinda person- feel free to mix up the fixin’s and keep it interesting. Either way, they’re guaranteed to be a hit!
Serves up to 6 people
What you’ll need-
1 head of Iceberg Lettuce or 1 head of Romaine
1 Can of Black Beans
1 Cup of dry Brown Rice Salsa (homemade or otherwise)
Greek Yogurt (as a sour cream replacement)
2lbs boneless skinless chicken
Medium Yellow Onion
Christine’s Handy Dandy Taco Seasoning (recipe below)
Separate the lettuce leaves, wash and pat them dry with paper towels and put them in whatever container you’d like
Chicken- If you’re going to make Chicken for these lettuce wraps, preheat the oven to 350 Ideally, marinate the chicken a day in advance but a few hours beforehand is fine too Use 1c lemon juice, 1c canola oil and 2-3 Tbs of my handy dandy taco seasoning Take the whole mixture, put it in a baking dish (I use Pyrex if that makes a difference) and ensure the chicken is fully immersed Cover with foil Bake at 350 for 30-40 minutes or until chicken is fully cooked (it’s fully cooked when it reaches 165 degrees)
Black Beans- Dice the Tomato, Green Pepper and Yellow Onion. Saute in a saucepan until cooked. Open the can of beans and mix into veggie mixture Mix in 1tbs of my Handy Dandy Taco Seasoning and 1 Tsp of fresh cilantro Cook until the liquids have thickened
Taco Brown Rice- Bring 2.5 cups of water to a boil Rinse Brown Rice, put in water and bring back to a boil Mix in 1/4 tsp each- Cumin, Coriander and Cilantro Salt and pepper to taste Bring heat to low and cover stirring occasionally Remove from heat when the rice has absorbed all the water (approx 50 minutes)
Handy Dandy Taco Seasoning- I make this ahead of time so I don’t have to make it over and over again every time I need it so I tend to use 2tbs of each ingredient to make it in bulk. Make as much or as little as you’d like Mix equal parts- Paprika Cumin Coriander Oregano Chili powder Garlic Powder Onion Powder (Cayenne- Optional if you want a little kick) Mix and store with your other spices and seasonings