Chicken and White Bean Lettuce Wraps

What You Need

• 2 lbs. chicken breast shredded
• 1 small shallot finely chopped
• 2 garlic cloves minced
• 1/2-inch ginger minced or 1 teaspoon ginger paste
• 1 can white butter beans
• 1 medium jalapeno sliced thinly
• 2 avocados diced
• 2 tbsp cilantro torn for toppings
• 1 cup shredded cheese
• 1 cup low fat sour cream for topping
• 1 head of butter lettuce, leaves separated
• 1 tbsp extra virgin olive oil for frying

Cilantro Lime Vinaigrette Dressing:

• ¼ cup fresh lime juice
• 2 tablespoons champagne vinegar
• ¼ teaspoon cayenne pepper
• ½ teaspoon ground cumin
• ¼ teaspoon kosher salt
• 1 tablespoon light amber agave
• 2 tablespoons chopped cilantro
• ⅔ cup light olive oil

What you will do:

1. Make sure all of your non-meat ingredients are chopped and ready for assembly of the lettuce wraps.
2. For this recipe, you are first going to boil the chicken breasts. If you are cooking a larger number of chicken breasts or thighs, you can overlap them slightly. If you have a lot of overlap, I’d suggest upgrading to a larger pot or using two separate pots.
3. Cover the chicken with 2 cups of chicken broth. Place the pot on the stove and bring the pot to a gentle boil.
4. Once the liquid is boiling, reduce the heat and let simmer for 8 to 10 minutes.
5. Check for doneness, the chicken is done when the center reaches 165 degrees F. You can even remove the chicken as soon as it reaches 160 degrees, cover it, and let rest for five more minutes. Check for doneness once more.
6. Place chicken aside to cool. Once cooled you may cut, or shred the chicken however you like.
7. Preheat a large ceramic non-stick skillet to medium heat and add olive oil to warm. Add shallot, garlic and ginger and cook for 1 minute, stirring constantly.
8. Add white butter beans and cook for 5 minutes just to soften.
9. Add shredded or chopped chicken and cook for 2 minutes just to make sure the mixture is balanced.
10. In a blender or food processor place in your dressing ingredients: lime juice, champagne vinegar, cayenne pepper, cumin, salt, agave, cilantro and olive oil. Blend until smooth and dressing becomes a light green in color. Pour into a small mixing bowl and set aside.
11. Assemble the lettuce wraps. First place on the butter lettuce the bed of chicken and white beans. Top with jalapenos, avocado’s, cheese, sour cream and dressing to your liking.
12. Serve the chicken lettuce wraps immediately.