Salsa:
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1/8 tsp ground black pepper
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1/8 tsp salt
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3 tbsp orange juice (or juice of 1/2 an orange)
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2 tbsp diced red onion
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3/4 cup diced mango
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1/4 cup diced tomatoes
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1 cup chopped avocado
Lettuce Wrap:
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1 lb boneless, skinless chicken breasts
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1/4 tsp salt
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1/4 tsp ground black pepper
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1/2 tsp garlic powder
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8 large romaine leaves, rinsed
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1/2 cup light sour cream
Steps
1
Preheat grill or broiler to medium heat.
2
In a large mixing bowl, combine avocado, tomatoes, mango, red onion, orange juice, salt, and pepper. Let sit to allow flavors to combine.
3
Wrap chicken breasts in plastic wrap and pound to an even thickness. This will ensure even cooking.
4
Lightly season chicken breasts with salt and pepper and place on grill or broiler for 5-6 minutes per side or until internal temperature reaches 165 degrees F. Remove from heat and let briefly cool.
5
Once cooled, thinly slice chicken breasts lengthwise. Place lettuce leaves on a plate and fill each leaf with 2-3 chicken strips (2 oz). Place ¼ cup salsa on top of the chicken. Top with 1 tablespoon of sour cream.
6
Suggestion: Serve with steamed rice.
