Happy Wednesday friends!
A new year always means a fresh start, including diet! I am by no means “dieting”, only trying to make better choices here and there. This recipe inspiration came from an intense craving (it’s an actual addiction) for the Chick-fil-A spicy southwest salad. I think I have eaten it 5 times over the last two weeks!
We love southwest cooking in our house, so I am always looking to add a new variation to the mix. The mixture of fresh and flavorful is what will keep these easy lettuce wraps on repeat as we ease into Spring! The perfect quick dinner option, plus there were leftovers!
To start, heat one tablespoon of olive oil in a large skillet or pot. In a large ziploc bag, combine cubed chicken with a drizzle of olive oil and the southwest taco seasoning. Close bag tightly and shake until the chicken is coated. This is my favorite way to coat chicken without getting my hands messy! Cook the brown rice according to package instructions while chicken cooks. Add chicken to the skillet or pot and cook on medium high heat until cooked through. Remove from the skillet and set aside. In the same skillet add a drizzle more olive oil (if needed), carrots, and red bell peppers. Saute over medium/high heat until tender.
This creamy southwest dressing quickly became one of my favorites! To make this, place all ingredients into a small bowl and whisk until smooth and well combined.
To assemble, place two lettuce leaves onto your serving plate. Begin to fill as desired.
Assemble as pictured:
Corn and black beans
Pepper and carrots
Creamy salsa dressing
Serve with tortilla strips, sour cream, salsa, or other toppings of your choice. I hope your family eats these up! Let me know what you think! Recipe card is below.