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Deborah

Deborah Dana

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Recipe of Lettuce Taquitos with Jicama and Chicken
Recipe

Lettuce Taquitos with Jicama and Chicken

45 mins
Half
4.4
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84
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Lettuce leaves with chicken, jicama, avocado and mango. Served as taquitos. Prepare them and start eating something rich and light.
Learn more about Deborah Dana

Ingredients

4 portions
  • 1/4 cups lemon juice
  • 1/3 cups fresh coriander, finely chopped
  • 1/2 teaspoons cumin powder
  • cayenne pepper
  • 1/2 cups olive oil
  • 3 chickens, shredded (without skin)
  • 1 lettuce, large sheet
  • 1 jicama, cut into thin sticks
  • 1/4 red onions, chopped into thin slices
  • 1 avocado, in cubes
  • 1 mango, large cubed
  • salt, to taste

Preparation

Mix lemon juice, cilantro, cumin and a pinch of cayenne pepper in a small bowl. Add oil slowly stirring until well blended. Add salt to taste.
Put the chicken on a plate and cover it with 1/3 of the vinaigrette.
Grill the chicken on the grill over medium-high heat until done overcooked, about 6 minutes per side.
Put it on a cutting board and let it cool for 5 minutes. Meanwhile, put the lettuce in a large bowl and bathe it with vinaigrette.
In another bowl, combine the jicama, onion, avocado and mango. Mix everything gently with more vinaigrette. Put the vegetables and fruit on the lettuce.
Cut the chicken breasts diagonally, into strips half an inch wide (a little less than a finger wide).
Place the strips on top of the lettuce leaves and pour over the remaining vinaigrette.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (5)
Maria Gutierrez
24/05/2020 13:46:14
Muy buena opción 10
Tammy Escalante
29/08/2019 18:06:04
Deliciosos
Keren BM
24/02/2013 23:47:20
:D facil
Vicky Garcia
21/01/2013 18:41:47
Sabroso Facil de preparar y se ve nutritivo
Anonymous
21/01/2013 18:11:42
rico facil y economico y una forma diferente de hacer tacos

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