8 ozs Chicken Breast (boneless, skinless)
1/2 cup Salsa
2 tsps Lime Juice
Sea Salt & Black Pepper (to taste)
1 head Boston Lettuce (leaves separated)
1 cup Black Beans
1/2 cup Red Onion (diced)
1 Red Bell Pepper (medium, chopped)
1. Add the chicken breasts, salsa, lime juice, salt, and pepper to a sealable container. Cover, shake, and allow to marinate for at least 15 minutes.
2. Heat a pan over medium heat and add the chicken and marinade. Cover the pan and cook for 20 minutes or until the chicken is cooked through. Flip the chicken a few times and spoon the marinade over as needed.
3. Transfer the chicken and marinade to a large bowl and shred it with two forks. Once shredded, mix with the marinade.
4. Fill the lettuce leaves with the chicken, black beans, red onion, and peppers. Serve and enjoy!
Leftovers: Refrigerate ingredients separately in airtight containers for up to three days.
Serving Size: One serving is equal to approximately four lettuce wraps.
Make it Vegan: Use tempeh or tofu instead of chicken.
More Flavor: Add cilantro