Recipe Recipe
Avocado & Chicken Lettuce Burritos
Crisp iceberg lettuce stands in for the tortilla, layered with Good Foods Avocado Green Goddess Dip, warm chicken, shaved cucumber and carrot ribbons, fresh avocado slices, and alfalfa sprouts. Roll it up, slice it in half, and serve alongside tortilla chips and Good Foods Chunky Guacamole. Fresh, light, and satisfying, this recipe is a perfect no-cook lunch that doesn’t feel like a compromise.
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Easy
20 MIN
2
Instructions
Avocado & Chicken Lettuce Burritos:
- Make 2 stacks of 3-4 lettuce leaves each, and reserve about 4 leaves to the side.
- Spread or drizzle a spoonful of Good Foods Avocado Green Goddess Dip onto the center of each lettuce leaf stack.
- Top with chicken, cucumber, carrot ribbons, avocado slices and sprouts. Season with salt and pepper. Add a squeeze of lime juice, if desired, and top each stack evenly with remaining lettuce leaves.
- Fold sides inward and roll up like a burrito. If needed, secure with parchment paper or toothpicks. Slice burritos in half, and serve with tortilla chips and a side of Good Foods Chunky Guacamole for dipping.
what you’ll need
-
- 1 large head iceberg lettuce, leaves separated, washed and dried
- 1 pkg Good Foods Avocado Green Goddess Dip
- 2 cups shredded cooked chicken or grilled chicken strips, kept warm
- 4 mini cucumbers, shaved into ribbons
- 2 medium carrots, peeled and shaved into ribbons
- 1 large avocado, peeled, pitted and sliced
- 1 cup alfalfa sprouts
- 1 bag tortilla chips
- 1 pkg Good Foods Chunky Guacamole, for serving
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Lime wedges, optional
make it with
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