Submitted by: Leanne Geohegan
Prep Time: 20 Minutes
Cook Time: 5 Minutes
Servings: 2
Light and refreshing lunch or snack. Use leftover roasted chicken. Make salsa ahead to take to school, work or a picnic lunch.
8 oz. chicken breast, skin-on
8 lrg. butter lettuce
1/2 jalapeno pepper
1 corn on the cob, fresh, organic
1 mango
1 jicama, fresh, organic
1/4 c. red onion
1 lime
sea salt & black pepper to taste
Salsa: Lightly steam the ear of corn and allow to cool. Cut kernels off the cob. Mix all of the ingredients together except the chicken and lettuce. Wraps: Shred the chicken. Place 1 oz of chicken and a scoop of Salsa on each lettuce leaf. Wrap lettuce around the ingredients and serve.
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