Ingredients
3 cups cubed cooked chicken breast1 can (15 ounces) black beans, rinsed and drained1 medium tomato, seeded and finely chopped1 can (4 ounces) chopped green chiles1/2 cup salsa1/4 cup finely chopped onion1/4 cup finely chopped sweet red pepper1 tablespoon lime juice1/2 teaspoon ground cumin1/2 teaspoon seasoned salt1/4 teaspoon garlic powder1 medium ripe avocado, peeled and finely chopped1/2 cup reduced-fat sour cream12 Bibb or Boston lettuce leaves
Preparation
In a large bowl, combine the first 11 ingredients. Refrigerate until serving.
Just before serving, stir in avocado. Place 1/2 cup chicken mixture on each lettuce leaf; top each with 2 teaspoons sour cream. Fold lettuce over filling.
