California Avocado season has ended.

Healthy Lettuce Cups

Total time:

25 min

Prep time:

10 min

Cook time:

15 min

Nutritional Highlights (Per serving) See Full
200 Calories
10 g Fat
4 g Fiber
910 mg Sodium
8 g Carbs
Healthy Lettuce Cups

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Fresh, flavorful, colorful and delicious… you can’t go wrong with these lettuce cups for a perfect summer meal. Try making these with chicken if your family is like mine and prefers a little meat in their meals. However, you should give chickpeas (garbanzo beans) a try for a really tasty vegetarian option. Either way, you’ll want to keep this recipe handy, because no matter which option you choose, both are easy and delicious. Enjoy!

Ingredients

Serves: 6

1 Tbsp. coconut oil
1 lb. chicken tenderloins*
1 tsp. garlic salt
1/4 tsp. ginger
2 cups carrots, shredded
1 Tbsp. lemon juice
1/3 cup soy sauce
2 cups kale, torn into small pieces, stalks removed
Radicchio leaves, 6-8 leaves
2 ripe, Fresh California Avocados, seeded, peeled and diced

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

Instructions

  1. Add coconut oil to a large skillet over medium heat.
  2. For non-vegetarian, add the chicken, garlic salt and ginger and cook for 8 minutes stirring occasionally.
  3. For vegetarian, add the garbanzo beans, garlic salt and ginger. Cook for 2 minutes, stirring occasionally.
  4. Add the shredded carrots, lemon juice and soy sauce. Continue to cook for 3 minutes, or until cooked through.
  5. Add the Kale and cook for an additional 2 minutes. Remove from heat.
  6. Place ¼ cup of chicken or vegetarian mixture into each lettuce cup. Top with fresh diced California Avocados and serve.

Serving Suggestion: Replace chicken with garbanzo beans for a vegetarian option.

*For vegetarian option: 1 (19oz) can Bush’s Garbanzo beans, rinsed and drained.

**Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Calories 200
Total Fat 10 g (Sat 3 g, Trans 0 g, Poly 1 g, Mono 5 g)
Cholesterol 45 mg
Sodium 910 mg
Potassium 260 mg
Total Carbohydrates 8 g
Dietary Fiber 4 g
Total Sugar 1 g
Protein 20 g

Vitamin A 191 mcg; Vitamin C 13 mg; Calcium 19 mg; Iron 1 mg; Vitamin D 0 mcg; Folate 49 mcg; Omega 3 Fatty Acid 0 g

% Daily Value*: Vitamin A 20%; Vitamin C 20%; Calcium 2%; Iron 6 %; Vitamin D 0%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Kristen Doyle is the creator of the award winning website, Dine & Dish. Since early 2006, Kristen has been sharing her favorite recipes, photographs and life stories with an ever growing audience of engaged readers. Kristen has expanded her reach to include working with major brands, as well as providing editorial content and direction for nationwide print publications and websites. Her freelance writing career spans working with magazines on a local and national level as well as creating valuable web content for a variety of sites across the web. Kristen is a busy mom of 4 young kids, loves to entertain, has a passion for photography, and believes in keeping things simple.

Kristen is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.

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